Slow Cooker Enchilada Meatballs Recipe
Introduction
Slow Cooker Enchilada Meatballs offer a deliciously easy way to enjoy the flavors of enchiladas without the fuss. Perfect as a hearty appetizer or served over rice for a satisfying meal, these meatballs are packed with savory sauce and melty cheese.
Ingredients
- 28 oz frozen meatballs
- 28 oz enchilada sauce
- 10 oz Rotel, drained
- 1/2 cup Fiesta blend cheese, shredded
- Optional: fresh diced cilantro for garnish
Instructions
- Step 1: Add the frozen meatballs, enchilada sauce, and drained Rotel to your slow cooker. Stir gently to combine.
- Step 2: Cook on high for 3 to 4 hours or on low for 4 to 5 hours until the meatballs are heated through and the sauce is bubbling.
- Step 3: Sprinkle the shredded cheese evenly over the top of the meatballs. Cover and cook for 10 more minutes, or until the cheese has fully melted.
- Step 4: If desired, garnish with fresh diced cilantro before serving. These meatballs can be enjoyed over rice for a full meal or served with toothpicks as a tasty appetizer.
Tips & Variations
- Use your favorite brand of enchilada sauce to customize the flavor and spice level.
- For extra richness, stir in a dollop of sour cream just before serving.
- Substitute the Rotel with fresh diced tomatoes and green chilies if you prefer a less processed option.
- Try topping with different cheeses like Monterey Jack or cheddar for variety.
Storage
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. Avoid overheating to keep the meatballs tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh meatballs instead of frozen?
Yes, fresh meatballs can be used. Adjust the cooking time accordingly, as fresh meatballs may require less time to heat through—generally 2 to 3 hours on low.
Is it possible to make this recipe without a slow cooker?
Absolutely! You can prepare this dish in a covered skillet or saucepan on the stove over low heat. Warm the sauce and meatballs together until thoroughly heated and then add the cheese to melt on top before serving.
PrintSlow Cooker Enchilada Meatballs Recipe
These Slow Cooker Enchilada Meatballs are a delicious and easy-to-make appetizer or meal option, combining flavorful frozen meatballs with spicy enchilada sauce and Rotel tomatoes, topped with melted fiesta blend cheese. Perfect for gatherings or a simple weeknight dinner, this recipe requires minimal prep and uses a slow cooker for hands-off cooking.
- Prep Time: 5 minutes
- Cook Time: 3-5 hours
- Total Time: 3 hours 5 minutes to 5 hours 5 minutes
- Yield: Approximately 6 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican-American
Ingredients
Meatballs and Sauce
- 28 oz frozen meatballs
- 28 oz enchilada sauce
- 10 oz Rotel (drained)
Toppings
- 1/2 cup Fiesta blend cheese (shredded)
- Optional: fresh diced cilantro for garnish
Instructions
- Combine Ingredients: Add the frozen meatballs, enchilada sauce, and drained Rotel tomatoes to the slow cooker. Stir gently to combine the ingredients evenly.
- Cook Meatballs: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 4 to 5 hours, allowing the flavors to meld and the meatballs to heat through thoroughly.
- Add Cheese: Sprinkle the shredded Fiesta blend cheese over the top of the meatballs. Cover again and cook for an additional 10 minutes, or until the cheese has fully melted.
- Serve: Optionally garnish with fresh diced cilantro. Serve the enchilada meatballs over rice for a complete meal or provide toothpicks to serve as a fun appetizer at parties.
Notes
- You can use homemade or store-bought frozen meatballs depending on your preference.
- Draining the Rotel helps prevent the mixture from becoming too watery.
- For a spicier version, choose a hot enchilada sauce or spicy Rotel.
- If you don’t have a slow cooker, you can prepare this on the stovetop by simmering on low heat, but the slow cooker method yields tender meatballs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: slow cooker meatballs, enchilada meatballs, party appetizers, easy slow cooker recipes, Rotel meatballs, melted cheese meatballs
