Ingredients
Meatballs
- 32 oz bag of frozen meatballs
Sauce and Seasonings
- 2 (15 oz) cans of red enchilada sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
Toppings
- 8 oz bag of Mexican cheese blend
- Chopped cilantro for garnishing (optional)
Instructions
- Add Meatballs: Place the frozen meatballs at the bottom of a 4 or 6-quart slow cooker to create the base for the dish.
- Mix Sauce and Seasonings: Pour the red enchilada sauce over the meatballs and sprinkle in the salt, pepper, cumin, and chili powder. Stir gently to ensure the meatballs are evenly coated with the sauce and spices.
- Cook: Set the slow cooker on high and cook for 2 hours, or on low for 3 to 4 hours, stirring occasionally to prevent sticking and promote even cooking.
- Add Cheese: About 30 minutes before the cooking time ends, add the Mexican cheese blend to the slow cooker and mix thoroughly so the cheese melts evenly into the dish.
- Finish Cooking: Continue cooking for the final 30 minutes allowing the cheese to melt and combine with the meatballs and sauce.
- Serve: Serve the meatballs hot with toothpicks as an appetizer, or pair with white rice for a hearty main course. Optionally, garnish with chopped cilantro for added freshness and color.
Notes
- If fresh cilantro is unavailable, you may substitute with parsley or omit the garnish.
- For a spicier variation, add a pinch of cayenne pepper or diced jalapeños to the sauce.
- Can be served with tortilla chips or warm tortillas for a fun twist.
- Leftovers can be refrigerated up to 3 days and reheated gently in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
