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Spice up your dinner routine with these Mexican Meatballs! Juicy, flavorful meatballs are baked and simmered in a rich enchilada and tomato sauce. Serve them over rice for a hearty, satisfying meal perfect for any night of the week.
This is one of those recipes that fits perfectly into my busy schedule but still makes me feel like I’ve created something special for my family. It is a stress-free dinner when my nights are hectic. Plus, the leftovers (if there are any) are a lifesaver for lunches or quick dinners later in the week.
What I Love About This Crockpot Mexican Meatballs Recipe
- Versatile Serving Options: Serve over rice, in tacos, tortillas, or as an appetizer. There are so many options!
- Family Friendly: A cozy meal the whole family will enjoy, even picky eaters!
- Effortless Prep: Quick to assemble in just fifteen minutes with minimal cleanup.
Ingredients
- Lean ground beef
- Breadcrumbs
- Eggs
- Milk
- Garlic cloves
- Taco seasoning
- Onion powder
- Salt
- Black pepper
- Mexican blend cheese
- Red enchilada sauce
- Rotel tomatoes with green chiles
How To Make Crockpot Mexican Meatballs
***This is just a teaser! To see the complete ingredient list and step-by-step instructions, scroll to the recipe card at the bottom of the page.
Make the Meatballs
- Combine all the meatball ingredients except the shredded cheese in a large bowl. Mix evenly.
- Add the shredded cheese and mix just until combined. Avoid overworking the mixture to keep the meatballs tender.
- Shape the mixture into meatballs (about 1.5 inches in diameter) and place them on a lined baking sheet.
Bake the Meatballs
- Bake in a preheated 375°F oven for 15 minutes or until the meatballs are firm.
- Remove from the oven and transfer the meatballs to your crockpot, enchilada sauce, and Rotel tomatoes.
Slow-Cook the Meatballs and Sauce and Serve
- Cover and cook on low for 3-4 hours or high for 2-3 hours until the meatballs reach an internal temperature of 160°F.
- Spoon the meatballs and sauce over a bed of cooked rice. Garnish with chopped cilantro or parsley and a sprinkle of Mexican blend cheese.
Equipment
- Oven
- Baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Crockpot
- Meat thermometer
- Mixing spoon
Recipe Tip
For the juiciest and most flavorful meatballs, avoid overmixing the meat mixture. Overmixing can lead to dense and tough meatballs. Instead, gently combine the ingredients just until they are evenly incorporated. Using your hands for mixing works best to keep the texture light and tender!
Make It A Meal
These Mexican Meatballs would be delicious served over this Cafe Rio Cilantro Lime Rice Recipe.
Storage Tips
SERVE: Serve over rice, in tortillas, or even on sandwich rolls.
STORE: These meatballs will stay fresh for up to four days when stored in an airtight container in the fridge.
FREEZE: Store the meatballs in an airtight container in the freezer for up to three months.
THAW: Thaw overnight in the refrigerator.
REHEAT: Reheat the meatballs and sauce in a saucepan over medium heat until warmed.
Recipe FAQs
Can I make these meatballs ahead of time?
You can make these meatballs ahead of time and store them in the fridge or freezer until you need them.
Can I use ground turkey or chicken instead of beef?
I have not tested this recipe with anything other than ground. However, I imagine, ground turkey or ground chicken will work, as well as ground beef.
How do I know when the meatballs are done?
Use a meat thermometer to ensure the internal temperature of the meatballs is 160 degrees F before serving.
Can I make this recipe without a crockpot?
Yes, after baking the meatballs, simmer them with the sauce in a large pot on the stovetop over medium-low heat for about 20 minutes.
More Comfort Food Classic Recipes
- Fried Chicken Tenders Recipe
- Homemade Biscuits and Gravy
- Smoked Sausage and Potatoes – Sheet Pan Meal
- Easy Chicken Fajita Casserole
- Air Fryer Garlic Steak Bites Recipe
- Killer Guacamole Recipe
Crockpot Mexican Meatballs
Equipment
- Oven
- baking sheet
- Parchment paper or silicone mat
- large mixing bowl
- Crockpot
- meat thermometer
- Mixing spoon
Ingredients
Meatballs:
- 2 pounds lean ground beef
- 1 cup breadcrumbs
- 2 large eggs
- ½ cup milk
- 2 garlic cloves, finely minced
- 1 packet taco seasoning , or 2 Tablespoons homemade taco seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded Mexican blend cheese
Sauce:
- 28 ounce can red enchilada sauce
- 10 ounce can Rotel tomatoes with green chiles, drained
For Serving:
- Cooked rice
- Cilantro or parsley for garnish
- Mexican blend cheese
Instructions
PREP THE OVEN AND PAN:
- 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 TOGETHER MEATBALLS:
- 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.
COOK MEATBALLS:
- 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:
- Serve with rice, cilantro and cheese.
Notes
- After baking the meatballs, transfer them to a large pot and pour the enchilada sauce and Rotel tomatoes over the top.
- Place the pot on the stovetop and bring the sauce to a gentle simmer over medium heat.
- Reduce the heat to medium-low and cook the meatballs in the sauce for about 20 minutes. This step ensures the meatballs are heated through and allows them to soak up the rich, spicy flavors of the sauce, making them even more tender and flavorful.
- Be sure to stir occasionally to prevent sticking and ensure even cooking.
- Serve over rice and your choice of toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
