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Crockpot Enchilada Meatballs – Easy Cheesy Slow Cooker Dinner

These Crockpot Enchilada Meatballs are tender, juicy, cheesy, and packed with delicious Mexican-inspired flavor! Made with homemade ground beef meatballs, crushed Ritz crackers, garlic, onion, cumin, and savory seasonings, these easy slow cooker meatballs are simmered in rich enchilada sauce and finished with plenty of melted cheese.

If you love cheesy enchiladas, homemade meatballs, and easy crockpot dinners, this delicious recipe combines all those wonderful flavors into one hearty, comforting meal!

The secret to these flavorful meatballs is searing them in a skillet before adding them to the slow cooker. This gives the outside a beautiful golden crust and adds extra flavor.

Then the meatballs simmer in enchilada sauce until they’re tender, juicy, and coated in a rich, savory sauce.

Just before serving, sprinkle shredded cheese over the top and let it melt into a delicious, gooey layer.

I served these Crockpot Enchilada Meatballs over fluffy rice, and they were absolutely delicious!

The rice soaks up the enchilada sauce, making every bite flavorful and satisfying.

This is the perfect easy dinner for busy weeknights, Sunday suppers, meal prep, or whenever you’re craving something cheesy and comforting.

Why You’ll Love These Crockpot Enchilada Meatballs

• Homemade meatballs: Made with seasoned ground beef and buttery crushed Ritz crackers.
• Delicious enchilada flavor: Rich enchilada sauce gives the meatballs a wonderful savory flavor.
• Easy slow cooker dinner: Sear the meatballs, add them to the crockpot, and let them cook.
• Tender and juicy: The meatballs simmer gently in sauce until perfectly cooked.
• Cheesy topping: Melted shredded cheese makes this dish extra delicious.
• Perfect over rice: The rice absorbs the flavorful enchilada sauce.
• Family-friendly comfort food: A hearty dinner made with simple ingredients.

Crockpot Enchilada Meatballs Recipe

Prep Time: 20 minutes
Searing Time: 8–10 minutes
Slow Cooker Time: 2–3 hours on HIGH or 4–5 hours on LOW
Servings: 6

Ingredients

For the Homemade Meatballs

• 2 pounds ground beef
• 1 cup finely crushed Ritz crackers
• 1 large egg
• 1 Tablespoon dried minced onion
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder, optional
• 1–2 Tablespoons olive oil, for searing

For the Enchilada Sauce

• 2 cans (10 ounces each) red enchilada sauce
• 1/2 teaspoon ground cumin, optional
• 1/2 teaspoon garlic powder, optional

For the Cheesy Topping

• 1 1/2 cups freshly shredded cheddar cheese, Monterey Jack, or Mexican cheese blend
• Fresh chopped parsley or cilantro, optional

For Serving

• 3 cups cooked white rice
• Additional shredded cheese, optional
• Sour cream, optional
• Sliced green onions, optional

How to Make Crockpot Enchilada Meatballs

Step 1: Prepare the Ground Beef Mixture

Place the ground beef in a large mixing bowl.

Add the crushed Ritz crackers, egg, dried minced onion, garlic powder, onion powder, cumin, dried parsley, garlic salt, black pepper, and chili powder if using.

Using clean hands or a large spoon, gently mix everything together until the ingredients are evenly combined.

Be careful not to overmix the ground beef, because this can make the meatballs dense.

The Ritz crackers help hold the meatballs together while keeping them tender and flavorful.

Step 2: Shape the Meatballs

Scoop approximately 2 Tablespoons of the meat mixture for each meatball.

Roll gently between your hands to form evenly sized meatballs.

Place the formed meatballs on a plate or parchment-lined baking sheet.

You should have approximately 28–32 meatballs, depending on their size.

Step 3: Sear the Meatballs in a Skillet

Heat the olive oil in a large skillet over medium-high heat.

Working in batches, add the meatballs to the hot skillet.

Sear for approximately 6–8 minutes, turning carefully to brown several sides.

The meatballs do not need to be completely cooked through at this point.

You’re simply creating a flavorful golden crust before transferring them to the crockpot.

Remove the browned meatballs from the skillet and set aside.

Step 4: Add the Meatballs to the Crockpot

Lightly grease the inside of a 5- or 6-quart slow cooker.

Carefully place the seared meatballs into the crockpot.

Arrange them in an even layer as much as possible.

It’s fine if some of the meatballs overlap.

Step 5: Pour the Enchilada Sauce Over the Meatballs

Pour the red enchilada sauce evenly over the meatballs.

If desired, sprinkle a little additional cumin and garlic powder into the sauce.

Gently spoon some of the sauce over the tops of the meatballs so they’re well coated.

The enchilada sauce will simmer around the meatballs, adding delicious flavor as they cook.

Step 6: Slow Cook Until Tender and Bubbly

Place the lid on the crockpot.

Cook on HIGH for approximately 2–3 hours or LOW for approximately 4–5 hours, depending on the size of the meatballs and your slow cooker.

The enchilada sauce should be hot and bubbly, and the meatballs should be tender and cooked through.

Use a meat thermometer to make sure the centers of the meatballs reach 160°F.

Avoid stirring too frequently, especially during the first part of cooking, so the meatballs hold their shape.

Step 7: Add the Shredded Cheese

About 10–15 minutes before serving, remove the slow cooker lid.

Sprinkle the shredded cheese evenly over the meatballs.

Replace the lid and allow the cheese to melt.

The cheese should become soft, gooey, and delicious over the enchilada sauce.

Step 8: Serve Over Rice

Prepare your favorite white rice according to the package directions.

Spoon the cooked rice into serving bowls or onto dinner plates.

Add several cheesy enchilada meatballs over the rice.

Spoon plenty of the warm enchilada sauce over everything.

Garnish with chopped parsley, cilantro, or green onions if desired.

Serve warm and enjoy!

Jennie’s Thoughts

I absolutely love making homemade meatballs, especially when I can turn them into an easy crockpot dinner!

And these Crockpot Enchilada Meatballs are such a delicious way to change things up from traditional meatballs and spaghetti.

I wanted to make something with all the wonderful flavors of enchiladas, but instead of rolling tortillas, I decided to make homemade seasoned meatballs.

I started with ground beef and added crushed Ritz crackers, an egg, garlic salt, minced onion, onion powder, garlic powder, cumin, parsley, and a few other seasonings.

I love using crushed Ritz crackers in meatballs because they have such a delicious buttery flavor and help keep the meatballs tender.

Once everything was mixed together, I rolled the ground beef mixture into meatballs.

Then I seared them in a skillet before adding them to the crockpot.

I really like browning meatballs first because it gives them a beautiful color and adds so much flavor.

After searing, I transferred the meatballs to my slow cooker and poured enchilada sauce over the top.

Then I let everything cook until the meatballs were tender and the sauce was hot and bubbly.

The enchilada sauce gives the meatballs such a delicious savory flavor!

And just before serving, I sprinkled grated cheese over the top and let it melt.

The cheese becomes wonderfully gooey and blends right into the enchilada sauce.

I served these meatballs over rice, and they were absolutely delicious!

The rice soaks up all that wonderful enchilada sauce, and the cheesy meatballs make it such a hearty, satisfying dinner.

I think these would also be wonderful served in tortillas, over Mexican rice, or even as a party appetizer.

If you’re looking for something different to make with ground beef, this is such an easy and delicious recipe!

Tips for the Best Crockpot Enchilada Meatballs

Use crushed Ritz crackers. They add a wonderful buttery flavor and help bind the meatballs together.

Don’t overmix the meat. Mix just until the ingredients are combined to keep the meatballs tender.

Make evenly sized meatballs. This helps them cook at the same rate.

Sear the meatballs first. Browning adds flavor and helps the meatballs hold their shape in the slow cooker.

Use your favorite enchilada sauce. Mild, medium, or hot red enchilada sauce will all work.

Don’t overcook. Check the meatballs for doneness rather than leaving them in the slow cooker longer than necessary.

Add the cheese at the end. This keeps the cheese soft and melted instead of overcooked.

Serve with rice. Rice is perfect for soaking up the flavorful enchilada sauce.

What Kind of Ground Beef Is Best for Meatballs?

I recommend using 85/15 or 90/10 ground beef for this recipe.

Ground beef with a little fat creates juicy, flavorful meatballs.

Since the meatballs are browned before being added to the crockpot, some of the excess fat stays behind in the skillet.

If using very lean ground beef, be careful not to overcook the meatballs, because they can become dry.

Why Use Ritz Crackers in Meatballs?

Crushed Ritz crackers are a delicious alternative to traditional breadcrumbs.

They have a buttery, slightly salty flavor that adds richness to the meatballs.

They also help absorb moisture and bind the ingredients together.

For the best texture, crush the crackers finely before mixing them into the ground beef.

You can place the crackers in a zip-top bag and crush them with a rolling pin, or pulse them briefly in a food processor.

What Kind of Enchilada Sauce Should I Use?

Red enchilada sauce works beautifully in this recipe.

It adds a rich, savory flavor that complements the seasoned ground beef.

You can use mild enchilada sauce for a family-friendly dinner or medium or hot sauce if you prefer a little spice.

Homemade enchilada sauce is also a delicious option.

Delicious Crockpot Enchilada Meatball Variations

Cheesy Green Chile Enchilada Meatballs

Replace the red enchilada sauce with green enchilada sauce.

Use Monterey Jack cheese for a delicious green chile variation.

Spicy Enchilada Meatballs

Use hot enchilada sauce and add a pinch of cayenne pepper or diced jalapeños.

Creamy Enchilada Meatballs

For a creamier sauce, stir in 1/2 cup of sour cream after the meatballs are fully cooked, then add the shredded cheese.

Enchilada Meatball Rice Bowls

Serve the meatballs over rice with black beans, corn, shredded lettuce, diced tomatoes, and avocado.

Enchilada Meatball Tacos

Place the cooked meatballs into warm flour tortillas and top with shredded cheese, lettuce, and sour cream.

Enchilada Meatball Subs

Serve the meatballs in toasted sandwich rolls with extra melted cheese for a delicious Mexican-inspired meatball sandwich.

Turkey Enchilada Meatballs

Replace the ground beef with ground turkey for a lighter variation.

Ground turkey meatballs should reach an internal temperature of 165°F.

What to Serve with Crockpot Enchilada Meatballs

These cheesy enchilada meatballs are delicious served over rice, but there are plenty of other wonderful side dishes to enjoy with them.

Some of my favorite serving ideas include:

• Mexican Rice
• Cilantro Lime Rice
• Spanish Rice
• Crockpot Rotel Rice
• Refried Beans
• Black Beans
• Mexican Street Corn
• Tortilla Chips and Salsa
• Warm Flour Tortillas
• Fresh Garden Salad

You can also serve the meatballs with a dollop of sour cream, sliced avocado, or freshly chopped cilantro.

Can You Make Enchilada Meatballs Ahead of Time?

Yes!

You can prepare and shape the meatballs up to 24 hours in advance.

Place them in a covered container in the refrigerator until you’re ready to cook.

When you’re ready to prepare dinner, sear the meatballs in a skillet and follow the slow cooker directions.

You can also fully cook the meatballs ahead of time and reheat them in enchilada sauce.

How to Store Leftover Enchilada Meatballs

Allow the meatballs to cool slightly before storing.

Transfer the meatballs and enchilada sauce to an airtight container.

Refrigerate for up to 3–4 days.

To reheat, place the meatballs and sauce in a covered skillet over medium-low heat until heated through.

You can also reheat individual portions in the microwave.

Store leftover rice separately for the best texture, and refrigerate it promptly.

Can You Freeze Crockpot Enchilada Meatballs?

Absolutely!

Allow the cooked meatballs to cool completely.

Transfer them with the enchilada sauce to freezer-safe containers or freezer bags.

Freeze for up to 3 months for the best quality.

Thaw overnight in the refrigerator before reheating.

For the best texture, add fresh shredded cheese after reheating rather than freezing the finished cheesy topping.

Frequently Asked Questions

Can I Put Raw Meatballs in the Crockpot?

Yes, but I recommend searing the meatballs first.

Browning them in a skillet adds flavor and helps them hold their shape while cooking in the enchilada sauce.

Do I Have to Use Ritz Crackers?

No. You can substitute plain breadcrumbs or crushed saltine crackers.

However, Ritz crackers add a wonderful buttery flavor that makes these homemade meatballs especially delicious.

Can I Use Frozen Meatballs?

Yes! Fully cooked frozen meatballs can be used as a shortcut.

Heat them thoroughly in the enchilada sauce according to the meatball package and slow cooker instructions.

Can I Use Green Enchilada Sauce?

Absolutely! Green enchilada sauce is a delicious alternative to red enchilada sauce.

What Cheese Is Best for Enchilada Meatballs?

Cheddar, Monterey Jack, Colby Jack, and Mexican cheese blends are all delicious options.

How Do I Know When the Meatballs Are Done?

Ground beef meatballs should reach an internal temperature of 160°F when checked with a meat thermometer.

Can I Serve These as an Appetizer?

Yes! Make the meatballs slightly smaller and serve them directly from the crockpot with toothpicks.

They’re perfect for game day, parties, and potlucks.

Can I Serve These Over Rice?

Definitely! Rice is one of my favorite ways to serve these cheesy enchilada meatballs because it absorbs all the delicious sauce.

More Easy Crockpot Dinner Recipes You’ll Love

If you love these Crockpot Enchilada Meatballs, be sure to try more delicious slow cooker dinner ideas:

• Crockpot Honey BBQ Kielbasa Pasta
• Crockpot Rotel Rice
• Crockpot Chicken Enchilada Soup
• Crockpot Mississippi Pot Roast
• Crockpot Cheeseburger Soup
• Crockpot Baked Ziti
• Crockpot Taco Meatballs
• Crockpot Salsa Chicken
• Crockpot Mexican Chicken and Rice
• Crockpot Salisbury Steak Meatballs

Final Thoughts

These Crockpot Enchilada Meatballs are an easy, cheesy, and delicious dinner that’s perfect for busy weeknights and family meals.

With homemade ground beef meatballs, buttery Ritz crackers, savory Mexican-inspired seasonings, rich enchilada sauce, and plenty of melted cheese, every bite is packed with wonderful flavor.

I especially love searing the meatballs before adding them to the slow cooker because it creates a delicious golden crust and adds extra flavor.

And serving these cheesy meatballs over fluffy rice makes this such a hearty, comforting meal!

Whether you’re looking for a new ground beef dinner, an easy crockpot recipe, or a fun twist on traditional enchiladas, these delicious meatballs are sure to become a family favorite.

Save this delicious Crockpot Enchilada Meatballs recipe for later!