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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.
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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.