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Slow Cooker Enchilada Meatballs

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There's something magical about a slow cooker recipe that asks for almost nothing and gives back a full tray of cozy, saucy meatballs. These Slow Cooker Enchilada Meatballs are one of those recipes. The meatballs warm slowly in a pool of enchilada sauce, soaking up every bit of flavor until they're incredibly tender. The sauce thickens as it cooks, turning into a rich coating that clings beautifully to every bite.

A ladle scoops meatballs in sauce from a pot, garnished with chopped green onions.

It works for game nights, busy evenings, or those moments when the slow cooker is the real hero of the kitchen. If you love easy slow cooker recipe make sure to try my Slow Cooker Beef & Barley Stew.

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The Ingredients

A bowl of frozen meatballs, enchilada sauce, sour cream, chopped green onions, sliced black olives, diced tomatoes, garlic powder, and onion powder on a white surface.

Frozen beef meatballs
Any brand works. A slightly higher fat content keeps them tender during the long cook.

Enchilada sauce
Pick your preferred heat level. Mild, medium or spicy all cook well.

Garlic powder
Adds a deeper, savory flavor without prep.

Onion powder
Balances the seasoning and rounds out the sauce.

Toppings
Green onions, olives, tomatoes, sour cream. Fresh toppings make everything brighter.

See Recipe Card Below for Quantities

How to Make the Slow Cooker Enchilada Meatballs

Place the frozen meatballs directly in the slow cooker.

Cover them with enchilada sauce, making sure everything gets coated.

Sprinkle garlic powder and onion powder over the top.

Stir gently so the seasonings blend with the sauce.

Cook on LOW for 4 hours or HIGH for 2 hours until heated through and saucy.

Top with fresh garnishes and serve warm.

A slow cooker filled with uncooked, meatballs, surrounded by small bowls of sliced olives, yogurt, chopped tomatoes, and green onions.
A slow cooker filled with meatballs in sauce, surrounded by small bowls of sliced black olives, chopped tomatoes, green onions, and a bowl of white sauce.
Meatballs in sauce garnished with chopped green onions in a slow cooker, surrounded by bowls of diced tomatoes, sliced olives, and green onions.

Tips

A splash of extra sauce at the halfway mark keeps the meatballs extra moist.
This recipe works perfectly on busy days when the slow cooker does the heavy lifting.
If a thicker sauce is preferred, uncover the slow cooker for the last 20 minutes.
For appetizers, keep the slow cooker on WARM so guests can scoop as they go.

Variations

Cheesy version
Throw in a handful of shredded cheese right before serving and let it melt.

Spicy version
Use a hot enchilada sauce or mix in a spoonful of chipotle in adobo.

Different meatballs
Turkey, chicken, or plant based meatballs fit the recipe just as well.

Green enchilada twist
Swap the red sauce for green enchilada sauce for a brighter flavor.

Serving Ideas

  • Serve with toothpicks as a warm party appetizer.
  • Spoon over rice or cauliflower rice for a simple dinner.
  • Use them inside tortillas for quick enchilada style wraps.
  • Pair with roasted vegetables, a salad, or tortilla chips.

Storage Tips

  • Store leftovers in the fridge for up to 3 days.
  • Reheat with a splash of water to keep the sauce smooth.
  • Freeze in portions for quick meals later.
  • Thaw overnight and warm gently on the stovetop or in the microwave.

FAQ

Can homemade meatballs be used?

Yes, as long as they're fully cooked first so they hold up in the slow cooker.

Is this recipe good for meal prep?

Absolutely. It reheats well and the sauce keeps everything moist.

Can the recipe be doubled?

Yes, a larger slow cooker works best, and extra sauce should be added so nothing dries out.

A slow cooker filled with meatballs in sauce, garnished with chopped green onions.
A spoon holds several meatballs covered in sauce with chopped green onions, above a slow cooker filled with more meatballs and sauce.
Sophie

Slow Cooker Enchilada Meatballs

Saucy, tender enchilada meatballs cooked low and slow in a cozy enchilada sauce. Perfect for appetizers or an easy dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Equipment

  • Slow cooker
  • Measuring cup
  • Serving spoon

Ingredients
  

  • 1 package frozen beef meatballs
  • 2 cups enchilada sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Toppings: sliced green onions sliced black olives, sour cream, diced tomatoes

Method
 

  1. Add the meatballs to the slow cooker and spread them evenly.
  2. Pour the enchilada sauce over the top.
  3. Add garlic powder and onion powder.
  4. Stir lightly to coat.
  5. Cook on LOW for 4 hours or on HIGH for 2 hours.
  6. Stir before serving and add toppings.

Notes

  • If the sauce thickens too much, add a splash of water.
  • For added heat, use spicy enchilada sauce.
  • Serve with rice, tortillas, or roasted vegetables.
  • Freeze leftovers in airtight containers for easy meals.

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