Mexican Meatballs made with ground beef, taco seasoning, pico de gallo and cheese are cooked in the crock pot for tasty weeknight dinner.
If you’re looking for a new tasty recipe that is quick and easy to make during the week; then these Mexican Meatballs are for you! I don’t know how many times I’ve taken ground beef out for dinner and wondered what to make with it when it came time to cook dinner.
Sure, meatloaf is our go-to, but meatballs are fun because they’re smaller in size and easier to track nutritional information if you’re doing that sort of thing. Besides, you all seem to like meatballs as well since they’re searched for quite often.
This time of year, I use my crock pot more often and this recipe is perfect for that. Besides, who wouldn’t want another recipe for Taco Tuesday!
How do you make Mexican Meatballs?
For this recipe you’ll need lean ground bee, taco seasoning, shredded Cheddar cheese, scallions, an egg, Panko breadcrumbs and prepared pico de gallo.
You can use this recipe to make your own pico de gallo, you can purchase it already made at your local grocery store (usually by the refrigerated dips) or you can also use jarred salsa. You’ll get the same result, but I prefer fresh.
Start by combining the ground beef, taco seasoning, cheese, scallions, egg and breadcrumbs in a bowl. Mix well until all combined; then form into 24 meatballs.
Heat a large nonstick skillet over medium high heat; then add the meatballs. Brown the meatballs on all sides; approximately 8-10 minutes.
Place the meatballs in the crock pot, pour the pico de gallo over the top, cover with the lid; then cook on low 2-4 hours or on warm 4-6 hours. Serve as an appetizer for game day snacks or over rice or egg noodles for a main entree.
Can you cook on top of the stove?
Yes! If you don’t own a crock pot add the meatballs to a large pot or Dutch oven; then pour the pico de gallo on top. Cover with a lid and cook over low heat for 30 minutes; stirring occasionally.
We don’t eat Mexican food often, but I always have packages of taco seasoning in the house. They’re great in pinch when you’re not sure what to make.
Some of our favorite recipes are Taco Baked Chicken, Slow Cooker Taco Beef over Noodles and Low Fat Taco Spaghetti Casserole. I’ve also just added some white vinegar and oil to it to make a zesty taco marinade for grilled chicken too!
These Mexican Meatballs were so good and easy to make; perfect for those busy weeknights! ~Enjoy!
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Crock Pot Mexican Meatballs
- Start by combining the ground beef, taco seasoning, cheese, scallions, egg and breadcrumbs in a bowl. Mix well until all combined; then form into 24 meatballs.
- Heat a large nonstick skillet over medium high heat; then add the meatballs. Brown on all sides; approximately 8-10 minutes.
- Place the meatballs in the crock pot, pour the pico de gallo over the top, cover with the lid; then cook on low 2-4 hours or on warm 4-6 hours.
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