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Slow Cooker Enchilada Meatballs
Slow cooker enchilada meatballs made with just 4 ingredients, tender meatballs simmered in a rich sauce and finished with melted cheese.
Servings 6 servings
Calories 532kcal
Ingredients
- 32 oz bag of frozen homestyle meatballs
- 1 packet of taco seasoning
- 10 oz can of red enchilada sauce
- 1 ½ cups of shredded fiesta cheese
Instructions
- Add the entire bag of meatballs to an 8 quart slow cooker. To a medium bowl add the taco seasoning and enchilada sauce and stir. Pour over the meatballs and stir until the balls are completely coated.
- Cook on low for 4 hours stirring every so often. Once done cooking, sprinkle the cheese all over top and place the lid on for 5 minutes until the cheese is melted.
- Serve and enjoy!
Notes
- Mix sauce & seasoning first to avoid dry clumps
- Cook on low for 4 hours so sauce thickens and coats meatballs (high heat leaves it watery)
- Add cheese at the end with heat off to prevent separation and graininess; ensures soft, stretchy textu
- Mix sauce & seasoning first to avoid dry clumps.
- Cook on low for 4 hours so sauce thickens and coats meatballs (high heat leaves it watery).
- Add cheese at the end with heat off to prevent separation and graininess; ensures soft, stretchy texture.
Nutrition
Calories: 532kcal | Carbohydrates: 5g | Protein: 33g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 137mg | Sodium: 693mg | Potassium: 456mg | Fiber: 1g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 2mg