Slow Cooker Enchilada Meatballs
These Slow Cooker Enchilada Meatballs are made with just a few key ingredients, including directions for making homemade red sauce.
Servings: 8
Ingredients
- 2 pounds frozen meatballs or homemade meatballs
- 2 cups enchilada sauce (recipe below, or use canned)
Homemade Enchilada Sauce:
- 4 tablespoons butter or oil
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 15 ounce can tomato sauce
- 2 Tbsp. tomato paste
- 2 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. Mexican oregano
- ½ tsp. smoked paprika
- ½ tsp. salt
- 1 Tbsp. apple cider vinegar
Toppings ideas
- 1 cup shredded cheese cheddar, Mexican blend, Monterrey Jack
- guacamole, jalapenos, cilantro, lime wedges, sour cream, tomatoes jalapenos, cilantro, lime wedges, sour cream, tomatoes
Instructions
- Pour the meatballs into the crockpot.
- Melt the butter in a pan and stir in the flour, cook for 1 minute on the stovetop. Whisk in the broth and simmer for 2 minutes.
- Whisk the tomato sauce and tomato paste into the sauce. Stir in the chili powder, cumin, garlic powder, onion powder, oregano, paprika and salt.
- Simmer for 5 minutes, then remove from the heat and stir in the vinegar.
- Pour the sauce over the meatballs and cover with a lid. Set on low for 2-4 hours if using frozen meatballs, or 4 to 5 hours if using raw meatballs or 6-8 hours on low.
- Sprinkle with the cheese and cook for another 30 minutes until the cheese is melted.
- Serve with your favorite toppings.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm them up in the microwave or on the stovetop until heated through. You may need to add a splash of water or extra enchilada sauce to prevent them from drying out.
- Yes, you can prepare the meatballs and red enchilada sauce ahead of time and store it in the refrigerator until you're ready to cook. You can also assemble the meatballs and sauce and freeze them before cooking, then thaw and cook them in the slow cooker when needed. Additionally, you can make the entire dish ahead of time and reheat it before serving, making it a convenient option for busy weeknights or entertaining.
Nutrition
Calories: 80kcal | Carbohydrates: 8g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 660mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1046IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg
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