Mexican Meatballs
Mexican Meatballs made with seasoned ground beef, spices, and zesty salsa, these mouthwatering meatballs bring the fiesta to your plate.
Servings 6 servings
Calories 391kcal
Equipment
- slow cooker
Ingredients
Meatballs
- 2 pounds lean ground beef OR ground pork - or a blend
- 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 Mexican blend cheese shredded
Sauce
- 28 ounces red enchilada sauce 1 can
- 10 ounces diced tomatoes with green chiles 1 can - drained
Serving Options
Rice
Cilantro or parsley for garnish
Mexican blend cheese
Instructions
- Preheat the oven to 375 degrees F.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mix the meat, along with the breadcrumbs, eggs, milk, cloves, taco seasoning, onion powder, salt, and pepper. Gently mix together, but do not overwork.
- Add the cheese and mix just until blended.
- Shape the mixture into meatballs and place them on the prepared baking sheet.
- Bake for 15 minutes OR until the meatballs are firm.
- Remove from the oven and transfer them to the slow cooker insert.
- Pour the enchilada sauce and diced tomatoes over the top of the meatballs.
- Cover and cook on low for 3-4 hours or on high for 2-3 hours or until meatballs reach an internal temperature of 160 degrees F.
- Serve with rice, cilantro, and cheese, if desired.
- Store leftovers in the refrigerator.
Nutrition
Serving: 1serving | Calories: 391kcal | Carbohydrates: 31g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 2128mg | Potassium: 693mg | Fiber: 5g | Sugar: 13g | Vitamin C: 10mg | Calcium: 196mg | Iron: 6mg | Net Carbohydrates: 26g