Slow Cooker Turkey Enchilada Meatballs

These turkey enchilada meatballs are one of my favorite easy slow cooker recipes. Just mix, roll, and let the slow cooker do all the work. You get tender, flavorful meatballs swimming in a rich enchilada sauce—great for tacos, rice bowls, or just by themselves with a little sour cream on top.

🍽 Servings & Cook Time

Makes: 6 servings (about 4–5 meatballs per person)
Cook Time: 4 hours on low or 2 hours on high
Prep Time: 15 minutes

Why I Love This Recipe

I started making these when I needed something hearty, flavorful, and super hands-off for busy days. The enchilada sauce keeps the meatballs moist, and they get better the longer they sit. This recipe has been a hit at potlucks, game nights, and lazy Sundays.

• All the flavor of enchiladas, but way less effort
• Great for meal prep or freezing
• Tender meatballs with just the right amount of spice
• Minimal cleanup (just one bowl and the slow cooker!)
• So versatile—eat them in tacos, over rice, or with chips

🛒 What You’ll Need

• 1 lb ground turkey (93% lean)
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely diced onion
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (10 oz) can red enchilada sauce
• Extra shredded cheddar for topping (optional)
• Fresh cilantro and sour cream for garnish (optional)

🔧 Tools You’ll Need

• Slow cooker
• Mixing bowl
• Fork or whisk
• Measuring cups and spoons
• Baking sheet (for rolling meatballs)
• Ice cream scoop or spoon (for even sizing)

👩‍🍳 Pro Tips

1. Don’t overmix the meatball mixture – just enough to bring everything together.
2. Use a cookie scoop to make all the meatballs the same size so they cook evenly.
3. Spray your hands with oil before rolling the meatballs to keep the mixture from sticking.
4. Layer sauce first in the slow cooker to prevent burning on the bottom.
5. Don’t skip the cheese topping at the end—it melts beautifully and adds flavor.

🧪 Why This Recipe Works (Quick Science)

• The breadcrumbs and milk work together as a binder, keeping the meatballs moist.
• Ground turkey is lean, but the cheese and enchilada sauce add richness and fat.
• Slow cooking helps develop deeper flavor without drying out the meat.

🍽️ Meal Plan Ideas

• Serve over rice or cauliflower rice
• Tuck into soft tortillas for taco night
• Make an enchilada meatball sub with toasted buns
• Serve with roasted veggies for a full plate

🔁 Substitutions & Variations

• Swap turkey with ground chicken or lean beef
• Use green enchilada sauce instead of red
• Add black beans or corn for texture
• Make it spicy: add a pinch of cayenne or diced jalapeños

⏳ Make Ahead Tips

• Meatballs can be rolled and stored in the fridge up to 24 hours ahead
• You can freeze raw meatballs for up to 3 months and thaw before cooking
• Leftovers store great and reheat well the next day

👩‍🍳 How to Make Slow Cooker Turkey Enchilada Meatballs

Step 1: Mix the Meatball Base

In a mixing bowl, combine the ground turkey, breadcrumbs, milk, egg, shredded cheddar, diced onion, and all the seasonings.

Step 2: Roll the Meatballs

Use a scoop or your hands to roll the mixture into 1.5-inch meatballs. Set them aside on a baking sheet.

Step 3: Add Sauce to the Slow Cooker

Pour half the enchilada sauce into the bottom of the slow cooker.

Step 4: Add Meatballs and Top with Sauce

Layer the meatballs gently in the slow cooker and pour the rest of the enchilada sauce over the top.

Step 5: Cook

Cover and cook on low for 4 hours or high for 2 hours, until the meatballs are cooked through.

Step 6: Add Cheese and Let Melt

If you want extra cheesy goodness, sprinkle a little more cheddar on top and let it melt for the last 10 minutes.

Step 7: Serve the Meatballs

Gently scoop the fully cooked turkey enchilada meatballs onto a plate or shallow bowl. Spoon a little extra enchilada sauce over the top. Sprinkle with freshly chopped cilantro and add a small dollop of sour cream, if you like. Serve hot with tortilla chips, warm rice, or in soft tortillas.

🧊 Leftovers & Storage

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in the microwave or on the stovetop.
• Freeze leftovers in a freezer-safe container for up to 3 months.

⚠️ Common Mistakes

• Overmixing the meat mixture – makes them tough
• Using too lean meat without cheese – can turn out dry
• Not layering sauce first in the slow cooker – can cause sticking or burning
• Making meatballs too big – they might not cook all the way through

🍽 What to Serve With

• Mexican rice or cilantro-lime rice
• Corn or flour tortillas
• Roasted bell peppers or zucchini
• Chips and guacamole
• Refried beans or black bean salad

❓ FAQ

Can I make this without a slow cooker?
Yes! Bake at 400°F for 20–25 minutes in a baking dish with the sauce poured over the top.

Can I use frozen meatballs?
You can, but homemade has way more flavor. If using frozen, use fully cooked ones and reduce the cooking time.

Is this spicy?
Not really! The chili powder adds warmth, but it’s not hot. You can always use mild enchilada sauce.

🥄 Wrap-Up

These turkey enchilada meatballs are easy, cozy, and super satisfying. Give them a try next time you want a flavorful meal without a ton of effort. If you make them, leave a comment—I’d love to hear how it went or help answer any questions!