Cheesy Enchilada Crockpot Meatballs
Cheesy, spicy and addicting these Cheesy Enchilada Crockpot Meatballs are a flavorful, gooey and delicious appetizer recipe that is perfect for parties.
Servings: 16 meatballs
- 2 lbs lean ground beef
- 1 cup bread crumbs
- 1 egg
- 1 package cheesy taco seasoning
- 1-2 Tbs diced chives or green onions
- 1/2 cup Salsa (your favorite)
- 1 28 oz can enchilada sauce
- 4 oz medium cheddar cheese diced into 1/2" pieces
- Extra cheese and cilantro optional
In bowl mix together your ground beef, bread crumbs, egg, taco seasoning, chives/green onions and salsa.
Shape enough ground beef to make about golf ball sized meatballs around slices of cheese.
Repeat with remaining beef and cheese.
Place meatballs in crockpot and pour enchilada sauce over top.
Cook on low for about 6 hours or until done.
Remove from sauce and sprinkle with additional cheese and cilantro if desired.
Calories: 139kcal | Carbohydrates: 5g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 197mg | Potassium: 243mg | Fiber: 0g | Sugar: 0g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1.8mg