Crockpot Tex-Mex Meatballs
These slow cooked crockpot tex-mex meatballs are a delicious way to switch up your dinner routine! Filled with onion, pepper, spices and enchilada sauce, your crockpot does all the work. Dairy free option included.
I feel like it’s been ages since we’ve talked about how much I heart my crockpot. And especially now that it’s the fall and all that business … I really bust out the crockpot quite often.
Especially since it pumps out complete deliciousness like these tex-mex meatballs.
Which 100% make me think of my grandma. She doesn’t cook a lot now, but when she did, she was alllll about the low and slow when she made things like meatballs or sausage and peppers.
She had this huge, massively deep, ginormous skillet that she would always bust out (mind you, she’s a tiny little italian lady and I have no idea how she held that giant thing).
Things would cook for hours in there and come out just all kinds of amazing.
About These Tex-Mex Meatballs
So we’re doing the same here – just in the crockpot instead.
With a blend of pork and beef, and a bit of onion, green pepper, spices and cheese worked into the mix, you’ll first brown the meatballs for just a few minutes in the oven.
And then transfer them to your crock, pour in some enchilada sauce and let it do all the rest!
Slow cooked goodness that you can serve however you would like.
We personally like them topped off with a sprinkle of cilantro and then plenty of bread on the side for dipping.
Meatballs meatballs! For the win! (And yes, you must say that all accent-like with hand gestures – just makes it so much more fun).
Additional Crockpot Recipes You Might Enjoy:
- Slow Cooker Asian Short Ribs
- Crockpot Honey Bourbon Chicken
- Crockpot Chocolate Stout Pulled Pork
- Slow Cooker Pulled BBQ Chicken
- Crockpot Pineapple Chicken Sandwiches
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- ¾ pound ground pork
- ½ pound ground beef (I use 90/10)
- ¼ cup minced onion
- ¼ cup minced green pepper
- ⅓ cup whole wheat breadcrumbs (or regular)
- 1 large egg, lightly beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ cup shredded regular or dairy free cheddar cheese
- 2 ½ cups enchilada sauce, divided*
- Preheat the oven to 450ºF. Line a rimmed baking sheet with aluminum foil and then spray with nonstick cooking spray.
- In a large bowl, add the pork, beef, onion, pepper, breadcrumbs, egg, salt, pepper, chili powder, cumin and cheddar. Mix to combine (but don’t overwork the meat).
- Form into meatballs, about 1 ½ inches in size, and place on the prepared baking sheet.
- Bake for about 6 to 7 minutes, until lightly browned.
- Pour a small amount of the enchilada sauce into a crockpot - just enough for a thin layer on the bottom (in my crockpot this is about ⅓ to ½ cup).
- Transfer the browned meatballs to the crockpot. Pour the remaining enchilada sauce over the meatballs.
- Cover and cook on low for about 5 hours, until cooked through and the internal temperature is at least 165ºF.
- Serve however you would like!
*As much as I completely adore my homemade enchilada sauce, I’ve found that a thinner enchilada sauce works better in the crockpot. If you do want to use the thicker, homemade version, I’d suggest thinning it out a bit with some chicken or veggie broth (which will help prevent it from burning around the edges of the crockpot).
Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 298mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 7g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.