Ingredients
Equipment
Method
- In a large bowl, combine the ground beef or turkey, breadcrumbs, chopped onion, egg, milk, salt, and pepper. Mix gently until just combined. Be careful not to overmix, as this can result in tough meatballs.1 pound ground beef or turkey, 1/2 cup breadcrumbs (plain or Italian seasoned), 1/4 cup finely chopped onion, 1 large egg, 1/4 cup milk, to taste salt and black pepper
- Roll the meat mixture into bite-sized meatballs, about 1 to 1.5 inches in diameter. You should have approximately 20-24 meatballs.
- In the slow cooker insert, whisk together the dry enchilada seasoning mix, red enchilada sauce, and the can of undrained Rotel diced tomatoes and green chilies. Ensure the seasoning mix is fully incorporated into the sauce.1 packet (1 ounce) dry enchilada seasoning mix, 1 (15 ounce) can red enchilada sauce, 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- Carefully place the formed meatballs into the enchilada sauce mixture in the slow cooker. Gently stir or arrange them so they are mostly submerged in the sauce.
- Cover the slow cooker and cook on HIGH for 2-4 hours or on LOW for 4-6 hours. The exact cooking time will depend on your slow cooker's settings and the size of your meatballs. The meatballs should be cooked through and the sauce should be bubbly and slightly thickened.
- If you like your meatballs cheesy, sprinkle the shredded Monterey Jack cheese over the top during the last 15-20 minutes of cooking on HIGH. Cover and allow the cheese to melt beautifully.1/2 cup shredded Monterey Jack cheese
- Once cooked, gently stir the meatballs and sauce. Serve hot.
Notes
Allow to cool completely before storing. Can be refrigerated for 3-4 days or frozen for 2-3 months. Reheat on stovetop, microwave, or oven.