2poundslean ground beefOR ground pork - or a blend
1cupbreadcrumbs
2large eggs
½cupmilk
2garlic clovesfinely minced
1packet taco seasoning or 2 tablespoons homemade taco seasoning
½teaspoononion powder
½teaspoonsalt
¼teaspoonblack pepper
½cupMexican blend cheeseshredded
Sauce
28ouncesred enchilada sauce1 can
10ouncesdiced tomatoes with green chiles1 can - drained
Serving Options
Rice
Cilantro or parsley for garnish
Mexican blend cheese
Instructions
Preheat the oven to 375 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix the meat, along with the breadcrumbs, eggs, milk, cloves, taco seasoning, onion powder, salt, and pepper. Gently mix together, but do not overwork.
Add the cheese and mix just until blended.
Shape the mixture into meatballs and place them on the prepared baking sheet.
Bake for 15 minutes OR until the meatballs are firm.
Remove from the oven and transfer them to the slow cooker insert.
Pour the enchilada sauce and diced tomatoes over the top of the meatballs.
Cover and cook on low for 3-4 hours or on high for 2-3 hours or until meatballs reach an internal temperature of 160 degrees F.
Serve with rice, cilantro, and cheese, if desired.