The Smell That Started It All
The first time I smelled these meatballs simmering, my kitchen turned into a fiesta. Garlic, cheese, and smoky enchilada sauce filled the air. My neighbor knocked to ask what was cooking—that’s how good it smelled. Ever wondered how you could turn ground beef into something unforgettable with just a slow cooker? Now I make these for game nights, and they vanish fast. Try them, and your house will smell like a cozy Mexican café.My Meatball Mess-Up
My first batch flopped—literally. I skipped the breadcrumbs, and the meatballs fell apart in the sauce. Lesson learned: binders matter! Home cooking teaches patience, and even fails taste good with enough cheese. Now I keep extra breadcrumbs handy. Share your kitchen blunders below—did a dish ever surprise you by working (or not)?Why These Flavors Pop
– The cheese melts into the meatballs, making them juicy inside. – The tangy Rotel tomatoes cut through the rich sauce. Which flavor combo surprises you most—cheese-meat or spicy-tangy? I crave both! Pro tip: Double the garlic if you love bold tastes.A Dish With Roots
This recipe mixes Mexican spices with slow-cooker ease. Enchilada sauce dates back to Aztec times, but canned sauce made it home-cook friendly. *Did you know?* “Rotel” blends Texas and Mexican flavors. Would you try this with turkey instead of beef? Tell me in the comments!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Lean ground beef | 2 pounds | |
| Breadcrumbs | 1 cup | |
| Large eggs | 2 | |
| Milk | ½ cup | |
| Garlic cloves | 2 | finely minced |
| Taco seasoning | 1 packet or 2 Tablespoons | homemade if preferred |
| Onion powder | ½ teaspoon | |
| Salt | ½ teaspoon | |
| Black pepper | ¼ teaspoon | |
| Shredded Mexican blend cheese | ½ cup | |
| Red enchilada sauce | 28 ounce can | |
| Rotel tomatoes with green chiles | 10 ounce can | drained |
| Cooked rice | As needed | for serving |
| Cilantro or parsley | As needed | for garnish |
| Mexican blend cheese | As needed | for garnish |
Easy Slow-Cooked Mexican Meatballs
Step 1 Preheat your oven to 375°F. Line a baking sheet with parchment paper. Mix beef, breadcrumbs, eggs, milk, and spices in a bowl. Skip the cheese for now—add it later.
Step 2 Gently fold in the shredded cheese. Roll the mix into meatballs. Place them on the baking sheet. Bake for 15 minutes until firm.
Step 3 Transfer meatballs to a crockpot. Pour enchilada sauce and drained Rotel over them. Cook on low for 3–4 hours. (Hard-learned tip: Don’t stir—it breaks the meatballs!)
Step 4 Check the meatballs hit 160°F inside. Serve over rice with extra cheese and cilantro. Leftovers taste even better the next day. What’s your go-to comfort food? Share below! Cook Time: 5 hours 15 minutes Total Time: 5 hours 30 minutes Yield: 6 servings Category: Dinner, Mexican
Try These Tasty Twists
Turkey Swap Use ground turkey instead of beef. Lighter but just as flavorful. Add extra taco seasoning for punch.
Spicy Kick Toss in diced jalapeños or a dash of cayenne. Perfect for heat lovers. Top with hot sauce.
Veggie Power Swap beef for lentils or black beans. Mix in grated zucchini. Great for meatless Mondays. Which twist would you try first? Vote in the comments!
Serving Ideas & Sips
Pair meatballs with warm tortillas or crunchy slaw. Add avocado slices for creaminess. Lime wedges brighten every bite. Drink idea: Iced horchata (sweet and cool). Or a cold Mexican lager (crisp and refreshing). Both balance the rich sauce. Which would you choose tonight? Tell us below!
Keep It Fresh or Freeze It
Store leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water. Freeze meatballs and sauce in airtight containers for 2 months. Thaw overnight before reheating. *Fun fact: I once froze a batch for my busy neighbor—she still raves about it!* Batch-cooking? Double the recipe and freeze half for busy nights. Why this matters: Meal prep saves time and cuts stress. Ever tried freezing this dish? Share your tips!Fix Common Hiccups
Meatballs falling apart? Add an extra egg or chill the mix before shaping. Sauce too thin? Simmer uncovered for 10 minutes. Meatballs dry? Check the temp—overcooking sucks out moisture. Why this matters: Small tweaks make big differences in flavor and texture. My grandkids used to call these “messy balls” until I nailed the recipe. Which fix helped you the most? Drop a comment!Your Questions, Answered
Q: Can I make these gluten-free?
A: Swap breadcrumbs for gluten-free oats or crushed corn chips.
Q: How far ahead can I prep?
A: Shape meatballs 1 day early; keep covered in the fridge.
Q: What’s a good beef swap?
A: Try ground turkey or chicken—just add extra seasoning.
Q: Can I halve the recipe?
A: Yes! Use a smaller crockpot and adjust cook time.
Q: Best side dish?
A: Roasted veggies or warm tortillas—let’s vote in the comments!
Let’s Chat!
I love hearing how these meatballs turn out in your kitchen. Tag me at SpoonSway on Pinterest with your photos. Did your family gobble them up like mine does? Happy cooking! —Sarah Cooper.
Slow-Cooked Mexican Meatballs in Enchilada Sauce
Description
Enjoy tender, flavorful meatballs slow-cooked in a rich enchilada sauce with a hint of spice.
Ingredients
Instructions
- Move the oven rack to the middle position and preheat the oven to 375 degrees F.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Mix the meat and all the meatball ingredients except for the cheese in a large bowl. Be sure to work the meat mixture evenly.
- Add cheese and mix just until blended.
- Shape the mixture into meatballs and place on the prepared baking sheet.
- Bake for 15 minutes until the meatballs are firm.
- Remove them from the oven and transfer them to your crockpot.
- Pour the sauce and tomatoes over the meatballs.
- Cook on low for 3-4 hours or on high for 2-3 hours or until the meatballs reach an internal temperature of 160 degrees F.
- Serve with rice, cilantro and cheese.
Notes
- For extra flavor, top with sour cream, diced avocado, or jalapeños.
Meatballs, Enchilada, Mexican, Slow Cooker