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Cheesy and saucy meatballs cooked in enchilada sauce with taco seasoning, perfect for weeknight dinners or party appetizers.

Ingredients

Scale
  • 28 ounces meatballs (frozen or pre-cooked)
  • 20 ounces enchilada sauce
  • 1 packet taco seasoning (approximately 3 tablespoons)
  • 2 cups shredded cheddar cheese

Instructions

  1. Place the frozen or pre-cooked meatballs into the slow cooker (no need to thaw).
  2. Pour the enchilada sauce over the meatballs.
  3. Sprinkle the taco seasoning over the sauce and gently stir to coat the meatballs evenly.
  4. Cover and cook on High for 2-3 hours or Low for 4-6 hours, depending on your schedule.
  5. About 5 minutes before serving, sprinkle shredded cheddar cheese over the meatballs, cover, and let the cheese melt.

Notes

For meltier cheese, mix shredded cheese into the sauce before cooking and add extra on top before serving., Do not overcook pre-cooked meatballs to avoid mushiness., Add diced jalapeños or hot sauce before cooking to increase spiciness., Can serve as a main dish over rice or as an appetizer with toothpicks and salsa., Use gluten-free meatballs and check labels to make it gluten-free., Leftovers refrigerate up to 4 days; freeze sauced meatballs (without cheese) up to 2 months.

Nutrition

Find it online: https://mamapantry.com/slow-cooker-enchilada-meatballs/