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Slow Cooker Enchilada Meatballs Recipe

4.6 from 115 reviews

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.

Ingredients

Scale

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

  1. Combine Ingredients: Add the frozen meatballs, enchilada sauce, and drained Rotel tomatoes to the slow cooker. Stir gently to combine the ingredients evenly.
  2. 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.
  3. 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.
  4. 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