Crockpot Mexican Meatballs
Quite possibly the easiest crockpot recipe you’ll ever make! These dump and go slow cooked Mexican meatballs call for just 4 ingredients, and they’re saucy, a little spicy, and great for either an easy weeknight dinner or fuss-free party appetizer! If you loved my crockpot Korean BBQ meatballs, these are the next ones to try.
Why You’ll Love This Recipe:
- We’re using frozen ready-made meatballs to keep things as easy as possibe
- A true dump-and-go dinner recipe
- Works equally well as a weeknight dinner or party food, which makes it one of those recipes you end up coming back to often (I’ll be sharing serving ideas for both!)
- Family-friendly and approachable, even for people who don’t love super spicy food – they’ve got a bit of a kick but they’re not OTT!
- The leftovers reheat really well, so it’s useful for meal prep lunches and easy second-night dinners
What You’ll Need (Your Shopping List!)
As promised, you need just 4 ingredients for these meatballs! If you want to grab the printable recipe card, you’ll find that at the bottom of this post.
- Frozen homestyle meatballs – The easy shortcut that makes this recipe incredibly low effort while still giving you tender, hearty meatballs that hold up well in the slow cooker.
- Taco seasoning – Adds bold Tex-Mex flavor with smoky spices, garlic, onion, and just a little heat.
- Red enchilada sauce – Creates the rich, saucy base that coats every meatball and gives the recipe its enchilada-style flavor.
- Fiesta cheese – Melts over the top into a gooey cheesy layer that ties the whole dish together. A Mexican-style shredded blend works perfectly if you can get it.
How To Make Crockpot Mexican Meatballs
- Add the frozen meatballs to a large slow cooker.
- In a bowl, stir together the enchilada sauce and taco seasoning until combined.
- Pour the sauce over the meatballs. Stir everything well so the meatballs are fully coated.
- Cover and cook on low for about 4 hours, stirring occasionally so the sauce stays evenly distributed and doesn’t stick around the edges.
- Once the meatballs are hot and tender, sprinkle the cheese over the top, place the lid back on, and let it melt for a few minutes before serving.
- Serve warm with your favorite toppings or sides.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for 2–3 days.
Reheat in the microwave or warm them gently on the stovetop until heated through. If the sauce thickens too much in the fridge, add a splash of water or enchilada sauce while reheating to loosen it back up.
Recipe Notes & Extra Tips
Spraying the slow cooker with non-stick cooking spray before adding the meatballs makes cleanup much easier later on.
If you need dinner faster, you can cook the meatballs on high for about 3 hours instead of low for 4 hours.
Frozen homestyle meatballs work best here because they stay tender without falling apart in the sauce.
Different enchilada sauces can change the flavor quite a bit, so use one you already know you like. Some are smokier, spicier, or tangier than others.
Stirring the meatballs once or twice while cooking helps keep the sauce evenly distributed and prevents the edges from getting too thick.
How to Serve Them for Easy Dinners
These enchilada meatballs are perfect over rice for a low-effort dinner that still feels hearty and satisfying.
They’re also great in tortillas for quick tacos or wrapped into burritos with lettuce, sour cream, avocado, and extra cheese.
For something extra cozy, spoon them over baked potatoes or nachos and drizzle with a little extra enchilada sauce.
Leftovers reheat really well, so they’re great for getting dinner covered for several nights, or for having lunches the next day!
How to Serve Them for Parties
For game days, potlucks, or casual gatherings, serve the meatballs straight from the slow cooker on the warm setting so the cheese stays melty and the sauce stays nice and hot.
Set out toothpicks so people can grab them as an easy appetizer, or serve them with small rolls for cheesy enchilada meatball sliders.
They’re also really fun as part of a DIY snack spread with tortilla chips, queso, guacamole, and salsa on the side.
Crockpot Mexican Meatballs
Ingredients
- 32 oz bag frozen homestyle meatballs
- 1 packet taco seasoning
- 10 oz can red enchilada sauce
- 1 1/2 cups shredded fiesta cheese
Instructions
- Add the frozen meatballs to a large slow cooker.
- In a bowl, stir together the enchilada sauce and taco seasoning until combined, then pour the sauce over the meatballs. Stir everything well so the meatballs are fully coated.
- Cover and cook on low for about 4 hours, stirring occasionally so the sauce stays evenly distributed and doesn’t stick around the edges.
- Once the meatballs are hot and tender, sprinkle the cheese over the top, place the lid back on, and let it melt for a few minutes before serving.
- Serve warm with your favorite toppings or sides.
Don’t forget to leave a rating and a review below once you make this recipe!