Enchilada Meatballs in the Crock Pot

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 110.4
  • Total Fat: 5.3 g
  • Cholesterol: 46.4 mg
  • Sodium: 665.8 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 10.1 g

View full nutritional breakdown of Enchilada Meatballs in the Crock Pot calories by ingredient
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Number of Servings: 24


    2 lbs lean ground turkey
    2 eggs large
    1/2 cup TVP
    1 medium onion chopped
    1 finely diced green pepper
    1 can chopped green chili peppers
    1/3 cup taco seasoning or two packets
    2 Tbs chili powder / chipotle powder
    3 Tbs cumin
    1 extra large can enchilada sauce
    1 cup low fat mexican cheese


Serve meatballs with a couple of spoons fulls of enchilada sauce and sprinkle of cheese (that is allowed to melt).


1. Mix all ingredients together minus the cheese
2. Shape 24 meatballs from mixture.
3. Pour 1/2 of the enchilada sauce in the bottom of the crock pot. Place meatballs on top of sauce. Pour remaining sauce on top of meatballs.
4. Cook on low 6 - 8 hours or high 3 - 4 hours.

Serving Size: 24 meatballs

Number of Servings: 24

Recipe submitted by SparkPeople user JAIDAWNY.

TAGS:  Poultry |

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