Enchilada Meatballs

With only ten minutes of prep and four ingredients, these Enchilada Meatballs come together super quickly. Smothered in enchilada sauce, Rotel (diced tomatoes and green chili peppers), and Tex Mex cheese, they’re an explosion of flavour in your mouth. Bring them to a potluck, drop them off for a friend in need, or simply serve them as a well-loved weeknight dinner for your family.

The mix of savoury-spicy enchilada sauce, creamy, gooey cheese, juicy meatballs, and flavourful tomatoes and green chili peppers never disappoints. Whether you’re serving them with plain rice, cilantro lime rice, cornbread muffins, a fresh salad, or whatever else tickles your fancy, they’re always enjoyed by everyone at the table.

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Enchilada Meatballs

Ingredients:

• 2 lb. meatballs, frozen, pre-cooked
• 30 fl. oz. enchilada sauce
• 10 fl. oz. Rotel
• 1/2 cup Tex Mex cheese shredded

Assembly instructions:

1. Place cheese in medium bag.
2. Put all other ingredients in large bag. Remove excess air, seal, staple bags together above the seal, and freeze.

Cooking instructions:

1. Thaw.
2. Slow cooker: high 2 hours or low 3-4 hours. Top with cheese, cover, and cook 10 more minutes to allow cheese to melt.
3. Skillet: bring to bubbling over medium heat, turn heat to low, cover, and simmer for 15 minutes. Sprinkle cheese and let melt for 10 minutes before serving.
4. Instant pot: add to instant pot and cook on high pressure for 8 minutes with a natural release for 5 minutes and then quick release. Sprinkle cheese and allow to melt while on the keep warm function.
5. Serve over rice. Optional: top with cilantro.

Enchilada Meatball FAQs:

What are the best meatballs to use?

Here at Freezer Meals 101, we love the ease of frozen, pre-cooked meatballs. Keeping these on hand means that any meatball recipe is super quick to throw together. Take your pick of beef, turkey, chicken, or plant-based meatballs, throw a big bag of them in your freezer, and away you go! If you prefer making your meatballs from scratch, they can also be frozen and used in other freezer meals as you please.

What’s the difference between red and green enchilada sauce?

The primary base of red enchilada sauce is red chilis, while green chilis make up green enchilada sauce. Who would’ve thought, hey? We typically prefer red enchilada sauce for beef meatballs because it has a richer, smokier flavour. Green enchilada sauce pairs really well with turkey or chicken meatballs since it boasts a tangier, fresher taste.

How should I cook these Enchilada Meatballs?

These Enchilada Meatballs can be cooked in a skillet, in an Instant Pot, or in your handy dandy crock pot (see cooking instructions for more details). This way, you can choose low and slow while you tackle other things or quickly throw it together before it’s time to eat. Whatever works best for you and your day!

What should I serve with Enchilada Meatballs?

We love serving these tasty meatballs over plain white rice, but you can switch things up by pairing them with cilantro lime rice, cornbread muffins, a southwest-style salad, or beans. They make an excellent standalone appetizer as well.

Other freezer meal meatball recipes:

Like we mentioned, keeping a big bag of frozen, pre-cooked meatballs on hand makes for quick and easy weeknight dinners the whole family will love. Some of our other favourite meatball recipes include:

• Salisbury “Steak” Meatballs
• Honey Sriracha Meatballs
• Cola Meatballs
• Freezer Friendly Easy Swedish Meatballs
• And more: Easy Recipes Using Frozen Meatballs

We’d love to see a photo of your creation; direct message us a photo on Instagram @freezer_meals_101.

Print

Enchilada Meatballs

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Course: Main Course

Keyword: freezer meal, Instant Pot, meatballs, slow cooker

Servings: 6 servings

Calories: 493 kcal

Ingredients

• 2 lb. meatballs frozen, pre-cooked
• 30 fl. oz. enchilada sauce
• 10 fl. oz. Rotel
• 1/2 cup Tex Mex cheese shredded

Instructions

1. Assembly instructions:
2. Place cheese in medium bag.
3. Put all other ingredients in large bag. Remove excess air, seal, staple bags together above the seal, and freeze.
4. Cooking instructions:
5. Thaw.
6. Slow cooker: high 2 hours or low 3-4 hours. Top with cheese, cover, and cook 10 more minutes to allow cheese to melt.
7. Skillet: bring to bubbling over medium heat, turn heat to low, cover, and simmer for 15 minutes. Sprinkle cheese and let melt for 10 minutes before serving.
8. Instant pot: add to instant pot and cook on high pressure for 8 minutes with a natural release for 5 minutes and then quick release. Sprinkle cheese and allow to melt while on the keep warm function.
9. Serve over rice. Optional: top with cilantro.