This easy Mexican meatball recipe is a perfect set-it-and-forget-it meal made right in your crockpot! Juicy meatballs simmer in a zesty mix of enchilada sauce, diced tomatoes, and black beans, creating a hearty dish that’s full of bold flavors. Serve them over rice, with tortilla chips, or in a warm tortilla for a comforting and crowd-pleasing meal.
Mexican-Style Meatballs
INGREDIENTS
- 1 bag Frozen homestyle meatballs
- 2 cans Green enchilada sauce
- 1 can Red enchilada sauce
- 1 can Rotels tomatoes, drained
- 1 can Black beans, drained
- ½ cup Onion, diced
- 1 box Cilantro lime rice, uncooked
Optional
- Tortillas
- Shredded cheese
- Shredded lettuce
INSTRUCTIONS
- Dump the frozen meatballs, green enchilada sauce, red enchilada sauce, drained Rotel, black beans, diced onion, and the uncooked cilantro lime rice into the crockpot. Stir everything together to make sure the meatballs are coated and the ingredients are well mixed.
- Set your crockpot on low for 6-8 hours or high for 3-4 hours. The rice will cook with the meatballs, absorbing all the delicious flavors from the sauces.
- Once the meatballs and rice are cooked through, give everything a good stir. Serve the meatballs in tortillas, topped with lettuce and shredded cheese for an extra kick!
NOTES
Macros will vary.
Nutrition
Calories: 371kcalCarbohydrates: 36gProtein: 17gFat: 18g
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