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Meatballs on rice in a blue bowl.
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Crockpot Mexican Meatballs

Mexican meatballs combine simple prep with crockpot convenience, making it perfect for busy weeknights, holiday parties, or weekend meal planning. With this recipe, you’ll enjoy a hands-off cooking process that saves time without sacrificing a hearty homemade meal!
Prep Time15 minutes
Cook Time5 hours 15 minutes
Total Time5 hours 30 minutes
Course: Appetizer, Main Dish
Cuisine: American, Mexican
Keyword: ground beef, meatballs, slow cooker recipe
Servings: 6 people
Author: Jillian Wade

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
US Customary - Metric

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

To Make The Meatballs Without A Crockpot: 
  1. After baking the meatballs, transfer them to a large pot and pour the enchilada sauce and Rotel tomatoes over the top.
  2. Place the pot on the stovetop and bring the sauce to a gentle simmer over medium heat.
  3. 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.
  4. Be sure to stir occasionally to prevent sticking and ensure even cooking.
  5. Serve over rice and your choice of toppings. 

Nutrition

Serving: 4meatballs | Calories: 401kcal | Carbohydrates: 28g | Protein: 42g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1692mg | Potassium: 713mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1121IU | Vitamin C: 7mg | Calcium: 205mg | Iron: 6mg