Slow Cooker Enchilada Meatballs–tender homemade beef and pork meatballs slow cooked in enchilada sauce and topped with melted cheddar cheese for an easy dinner served over rice.
Slow Cooker Enchilada Meatballs
Quote from Skyler: “This meal is pristine.” I’m not sure he knows what pristine means but I’ll take it as a compliment! These meatballs are super yummy with an enchilada sauce instead of a traditional marinara. One of the secrets to extra tender meatballs is using a combination of ground beef and ground pork. Together they create meatballs that stay juicy and soft instead of becoming dry or dense. Broiling the meatballs first helps them hold together and adds extra flavor before they finish slow cooking in the enchilada sauce. I served these up to my family plus a special friend of Reagan’s that came for dinner 😉 We all loved this meal and will definitely be making it again!
Ingredients/Substitution Ideas
- Lean ground beef–or ground turkey
- Ground pork–or additional ground beef
- Onion–or shallot
- Eggs
- Kosher salt
- Chili powder
- Cumin
- Garlic powder
- Dried parsley
- Black pepper
- Worcestershire sauce
- Plain bread crumbs
- Milk–or half and half
- Red enchilada sauce–or green enchilada sauce
- Shredded cheddar cheese–or Monterey Jack cheese
Steps
Heat oven on the broil setting.
Add beef, pork, onion, eggs, salt, chili powder, cumin, garlic powder, parsley, pepper, Worcestershire sauce, bread crumbs and milk to a mixing bowl. Use clean hands to combine the mixture, don’t overmix.
Form into golf ball size meatballs and place on a foil lined baking sheet.
Broil for 8 minutes 6-8 inches from the broiler.
Pour 1 can of enchilada sauce into bottom of slow cooker. Carefully add meatballs to slow cooker. Pour the other can of enchilada sauce over the top.
Cover and cook on low for 2-3 hours.
Sprinkle the cheese on top and let melt.
Serve meatballs and sauce over hot cooked rice and enjoy!
Notes/Tips
- Serve over hot cooked rice. I made rice in an Instant Pot.
- Add a can of drained green chiles to the sauce for extra flavor.
- For a spicier version, use medium or hot enchilada sauce and pepper jack cheese.
- Don’t overmix the meatball mixture or the meatballs can become dense.
- Broiling the meatballs before slow cooking helps them hold together and adds flavor. The meatballs do not need to be cooked through during the broiling step. They will finish cooking in the slow cooker.
- I used a 6 quart Ninja slow cooker. It cooks quite high. Each slow cooker cooks differently so you may need to adjust cooking time up or down.
- Store leftovers in an airtight container* in the refrigerator for up to 3-4 days. Freeze cooked meatballs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- This recipe is great for meal prep because the flavors get even better the next day.
- Other recipes you can make with bread crumbs are Daddy’s Comfort Casserole and Miss Congeniality Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Slow Cooker Enchilada Meatballs
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6–8 servings 1x
Description
Tender homemade beef and pork meatballs slow cooked in enchilada sauce and topped with melted cheddar cheese for an easy dinner served over rice.
Ingredients
- 16 oz lean ground beef
- 16 oz ground pork
- 1/2 cup finely minced onion
- 2 eggs
- 2 tsp kosher salt
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 cup plain bread crumbs
- 1/2 cup milk
- 2 (10 oz) cans red enchilada sauce (I used mild)
- 1 cup shredded cheddar cheese
Instructions
- Heat oven on the broil setting.
- Add beef, pork, onion, eggs, salt, chili powder, cumin, garlic powder, parsley, pepper, Worcestershire sauce, bread crumbs and milk to a mixing bowl. Use clean hands to combine the mixture, don’t overmix.
- Form into golf ball size meatballs and place on a foil lined baking sheet.
- Broil for 8 minutes 6-8 inches from the broiler.
- Pour 1 can of enchilada sauce into bottom of slow cooker. Carefully add meatballs to slow cooker. Pour the other can of enchilada sauce over the top.
- Cover and cook on low for 2-3 hours.
- Sprinkle the cheese on top and let melt.
- Serve meatballs and sauce over hot cooked rice and enjoy!
- Category: Beef and Pork
- Method: Slow Cooking
More enchilada inspired recipes…
Instant Pot Enchilasagna
A mash up of beef enchiladas and lasagna made quickly in the Instant Pot!
Instant Pot Breakfast Enchiladas
Breakfast enchiladas with sausage gravy, scrambled eggs and shredded cheese that your Instant Pot will help you prep.
Instant Pot Lazy Girl’s Enchilada Casserole
For those days that you just don’t want to make dinner! Try this flavorful, fast and easy enchilada casserole with smoked sausage, salsa, green chiles, tortillas and pepper jack cheese.
Grandma Kay’s Enchiladas (Instant Pot, Crockpot or Oven)
Grandma Kay’s Enchiladas can be made in the Instant Pot, Crockpot or Oven. They are filled with chicken and green chiles and then smothered in a creamy and cheesy green chile enchilada sauce.
Instant Pot Loaded Beef Enchiladas Soup
A fast and easy soup recipe with ground beef, beans, corn, enchilada sauce, tomatoes and green chiles. It’s topped with tortilla strips, cheddar cheese, sour cream and cilantro for a beef enchilada in a bowl meal.
Joanna Gaines’ Chicken Enchiladas
Joanna Gaines’ Chicken Enchiladas can be made in the Instant Pot or the Crockpot. Chicken, cheese and green chiles are rolled up in flour tortillas and then topped with a creamy green enchilada sauce. Finally the enchiladas are topped with mozzarella cheese. These enchiladas don’t look the prettiest but they taste AMAZING. Comfort food to the max.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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