Slow Cooker Enchilada Meatballs

These Slow Cooker Enchilada Meatballs are one of those easy recipes you’ll find yourself making again and again. With just frozen meatballs, enchilada sauce, and a few seasonings, they come together in minutes and cook hands-free in the crockpot. Serve them as a party appetizer, game day snack, or easy weeknight dinner with rice & your favorite toppings.

this recipe!

Looking for more tailgating snacks? Try my taco cheese ball & buffalo chicken dip with cottage cheese next!

Ingredients You’ll Need

• 1 package frozen beef meatballs
• 2 cups enchilada sauce
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
  Optional Toppings
• sliced green onions
• sliced black olives
• sour cream
• diced tomatoes

Step by Step Instructions

STEP ONE – Add the frozen meatballs to your slow cooker.

STEP TWO – Pour the enchilada sauce over the top.

STEP THREE – Sprinkle in the garlic and onion powder.

STEP FOUR – Mix lightly to coat the meatballs.

STEP FIVE – Cook on LOW 4 hours or HIGH 2 hours.

STEP SIX – Serve hot with your favorite toppings.

Serving Ideas

• Over rice
• Inside tortillas as meatball tacos
• Over mashed potatoes
• With a simple salad on the side
• As a party appetizer with toothpicks

Storage Tips

• Refrigerate up to 4 days
• Reheat on the stove with a splash of broth
• Freezes very well (up to 3 months)
• If sauce thickens too much, loosen with a spoonful of enchilada sauce or water