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
Scale
- 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