Tuesday, October 22, 2024

Cheesy Crockpot Enchilada Meatballs Recipe

 Welcome to my West Virginia kitchen!  Do you get tired of the same ol things for dinner?  Me too, so if you're craving a simple, flavorful, and hands-off dinner, that totally new to you, these Cheesy Crockpot Enchilada Meatballs are about to be your new go-to meal.  


With minimal ingredients and prep time, this dish is perfect for busy weeknights, game days, or any time you need a crowd pleasing dish without the fuss.  Using frozen meatballs and a rich, flavorful enchilada sauce, you'll be amazed at how quickly this dish comes together.  I can't wait to share it with you so...


Let's Get Started!








WHY YOU'LL LOVE THIS RECIPE:

  1. Effortless Prep:  Toss everything into your slow cooker and let it do the hard work.  
  2. Versatile:  Serve the meatballs over rice, with tortillas, or enjoy them as a party appetizer.  
  3. Customizable:  Add your favorite toppings, like cilantro, sour cream, avocado, or lime wedges.  
  4. Perfect for Any Occasion:  Whether you're hosting a family dinner or need an easy party dish these enchilada meatballs will be a hit!  





INGREDIENTS:
  • 1 (24 oz) bag of Frozen Meatballs
  • 1 (10 oz) can of Enchilada Sauce (they do come in different heat levels, so be mindful of that)
  • 1 (10 oz) can of Beef Broth
  • 1 cup Salsa
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cumin
  • 1 tsp Oregano
  • Shredded Cheddar Cheese
  • Optional Toppings:  Sour Cream, Cilantro, Avocado, Jalapeños, and lime wedges







INSTRUCTIONS:
  1. Prep the Crockpot:  Spray your crockpot with non-stick spray or use a slow cooker liner for easy cleanup.  
  2. Add the Meatballs:  Place the frozen meatballs in an even layer in the crockpot.
  3. Add the Sauce and Seasonings:  Add the enchilada sauce, salsa, beef broth, garlic powder, onion powder, cumin, and oregano to the crockpot. Stir ensuring the meatballs are fully covered in the sauce 
  4. Slow Cook:  Set your crockpot to LOW and cook 4-5 hours, or on HIGH for 2-3 hours, until the meatballs are heated through and tender.  
  5. Add Cheese:  In the last 30 minutes of cooking, sprinkle the shredded cheese on top of the meatballs.  Cover and cook until the cheese is melted and bubbly.  
  6. Serve:  Serve these delicious Cheesy Crockpot Enchilada Meatballs over rice, in tortillas, or on their own with your favorite toppings like sour cream, cilantro, or diced avocado.  















TIPS AND TRICKS:  
  • Homemade Enchilada Sauce:  If you have time, try making your own enchilada sauce for a richer flavor.  I have a recipe on my blog (HERE).
  • Add Veggies:  Mix in black beans, corn, or bell peppers to add some extra texture and nutrition to this dish.  
  • Spice Level:  Adjust the heat by using mild or hot enchilada sauce, or by adding jalapeños for an extra kick.  
  • Cheese Lovers:  Feel free to add more cheese if you prefer your meatballs extra cheesy.  







FAQs:

Can I use homemade meatballs instead of frozen?

Yes, if you prefer to use homemade meatballs, just assemble your meatballs and add them to the sauce.  You may need to adjust your cooking time.  You are looking for an internal temperature of 160°F.  I will link my meatball recipe (HERE). 

Can I make this recipe ahead of time?

Absolutely!  This dish stores well in the fridge for up to 3 days.  Just reheat in the microwave or oven before serving.  

What's the best way to serve Cheesy Crockpot Enchilada Meatballs?

They're super versatile!  You can serve over rice, with tortillas, or a taco-style dish, or even as an appetizer for a party with toothpicks.  

Can I freeze leftovers?  

Yes!  Once cooled, store the leftovers in an airtight container and freeze for up to 3 months.  To reheat, thaw in the fridge overnight and warm in the microwave or on the stovetop.  














These Cheesy Crockpot Enchilada Meatballs are a savory cheesy, and spicy meal that's as easy as it is delicious.  Whether you're looking for a simple weeknight meal or a crowd pleasing dish for a gathering, this recipe checks all the boxes.  With minimal prep and maximum flavor, it's a dish that will quickly become a staple in your meal rotation.  

And as always...

Happy Eatin' Y'all!
~The Kitchen Wife~




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