Slow Cooker Meatballs In Spicy Mexican Cheese Sauce Food

SLOW COOKER ENCHILADA MEATBALLS

Steps:

• Add meatballs, enchilada sauce, and Rotel to slow cooker. Cook on high for 3-4 hours or in low for 4-5 hours.
• Add cheese to the top. Cover and allow to cook for 10 more minutes or until cheese is melted.
• Optional: Serve topped with cilantro. Serve over rice for a meal or with a toothpick for a fun appetizer.

SLOW COOKER MEATBALLS IN SPICY MEXICAN CHEESE SAUCE

Steps:

• Heat the oven to 350 F. Line a rimmed baking sheet with foil.
• Mix the ground beef and meatloaf seasoning with the egg, 1/3 cup of milk, and bread crumbs. Shape into meatballs and arrange on the prepared baking pan. Bake for 15 minutes, until the meatballs browned.
• Put the cheese, taco seasoning, peppers, and 1/2 cup of water in the slow cooker. Cover and cook on LOW, frequently stirring until melted. Thin the sauce with more water, as desired.
• Drain the meatballs on paper towels and then add to the cheese sauce. Cover and cook on LOW 2 to 3 hours. Serve the meatballs hot from the slow cooker.

SLOW COOKER TURKEY ENCHILADA MEATBALLS

Steps:

• spray slow cooker with non-stick spray (or use a slow cooker liner)
• place meatballs in slow cooker
• add enchilada sauce, chili peppers and taco seasoning to slow cooker
• stir to combine
• cover and cook on low for 4-6 hours
• If you want a creamy dish (my personal preference) add sour cream to slow cooker 15-30 minutes prior to serving and stir to combine.
• top with shredded cheese, sliced green onion and chopped cilantro when serving

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

MEATBALLS WITH SPICY CHIPOTLE TOMATO SAUCE

Steps:

• In a small bowl, mix together the pork, breadcrumbs, egg, finely chopped onions and the chopped coriander leaves. Season, mix well and shape into small meatballs. Over a medium heat, add 1 tbsp of the oil to a large frying pan and brown the meatballs on all sides, then remove from the pan and set aside.
• Add the remaining oil, sliced onion, garlic, coriander stems and some salt. Cook for 5 mins, then add the passata and chipotle paste. Pour in 100ml water and stir well, then simmer for 10 mins before adding the meatballs and cooking for a further 5 mins. Serve with potatoes or rice and scatter with the extra coriander leaves.

SLOW COOKER CHEESE STUFFED MEATBALLS AND SAUCE

Steps:

• In a large mixing bowl combine ground beef, ground pork, parmesan cheese, eggs, salt, pepper, garlic, basil, parsley and oregano.
• Add bread crumbs 1/2 cup at a time until mixture is not too wet and can be formed into balls easily.
• Form mixture into 12 balls using your thumb to press a hole into the center (You can also use a cookie scooper to make uniformed balls).
• Insert a piece of mozzerella into the hole and close the hole by pinching the meat mixture together around it.
• Heat a large saute pan over medium heat and drizzle olive oil into pan. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. (If prefered you can bake meatballs in a deeper cookie sheet at 350 for about 30 min).
• Pour red sauce over the meatballs and cook on LOW for approximately 5 hours.
• Serve meatballs and sauce over spaghetti.