Enchilada Meatballs
Enchilada Meatballs make an amazing dump dinner or appetizer with minimal work. Serve them with your favorite side dish or bring them to a family gathering.
Servings: 6 Servings
Calories: 180kcal
Ingredients
- 28 ounces red enchilada sauce
- 10 ounces Rotel, drained
- 64 ounces frozen Italian meatballs
- 2 cups freshly shredded Colby Jack cheese
- 2 Tablespoons chopped cilantro
Instructions
- Make the sauce. In the basin of your crockpot, stir together the enchilada sauce and Rotel until well mixed.
- Coat the meatballs in the sauce. Add the meatballs to the sauce and give it a good stir until all the meatballs have been coated in the sauce.
- Cover and cook. Cover and cook on low for 4 hours or high for 2 hours.
- Add the cheese. Add the cheese and stir well into the sauce and meatballs. Cover for 10 minutes or long enough to melt the cheese.
- Garnish and serve. Once melted, garnish with cilantro and serve warm.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Try making these enchilada meatballs in the oven. They will take about an hour at 350 degrees F.
- Try this recipe with your favorite homemade meatballs like these copycat Costo chicken meatballs or these air fried turkey meatballs. Ensure they are cooked before they go into the slow cooker. You may use them frozen or fresh!
Nutrition
Calories: 180kcal | Carbohydrates: 1g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 43mg | Sodium: 269mg | Potassium: 64mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 448IU | Vitamin C: 0.1mg | Calcium: 302mg | Iron: 0.4mg