Easy Slow-cooker Mexican Meatballs

Steaming pot of easy Crockpot Mexican meatballs

Mexican food is one of my favorite cuisines, but I don’t find it easy to apply myself to creating complex dishes, when I am in a Long Covid crash. This gives me Mexican style flavor effortlessly.

This dish is so easy, and uses just a few ingredients. You can make it as mild or as spicy as you like, just adjusting how much taco seasoning you put in.

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WINE NOTE: Chilean Merlot is a good pairing with this tomato based stew.

24 Meatballs (around 800g)

2 Cans chopped tomatoes

2 Cans kidney beans

2 pouches of taco seasoning (or see recipe for taco seasoning at end of slow-cooker recipe)

4 Microwave Mexican rice

4tbsps Reduced Fat Soured Cream

Handful Cilantro/fresh Coriander

1 Lime cut into wedges, to serve

Place the meatballs, tomatoes, kidney beans, and taco seasoning in the slow-cooker, and cook on low for 6 hours.

When ready to serve, microwave the rice to pack instructions. Serve the meatballs and sauce with the rice, topped with sour cream, cilantro, freshly ground black pepper, and the lime wedges to squeeze over.

Taco seasoning


  • 1 tablespoon chili powder

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon sea salt

  • 1 teaspoon ground black pepper

  • ½ teaspoon ground paprika

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon crushed red pepper flakes

  • ¼ teaspoon dried oregano

USE 3-4 tbsps in the Mexican meatballs

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