Mexican Meatballs | A Crock pot Tuesday Recipe


Slow Cooker Mexican Meatballs is today’s Crockpot Tuesdayrecipe.  It uses something I always try to have in my freezer – Meatballs. I spiced them up a bit with a jar of Salsa and some red and green peppers to make Mexican Meatballs. To complete the meal I added in five sliced potatoes.



I placed my slice potatoes on the bottom of the crock  pot and placed my desired amount of meatballs on top.  Then I poured in the whole jar of salsa (mine was mild) and half a jar of water.  I stirred them up a bit and turned the crock pot on low since it was going to be about 7 hours until dinner.

After 5 hours of cooking, I opened the crock pot and added some sliced red and green peppers, and continued cooking on low for another 1 1/2 hours.



Since my kids will anything with cheese in it, I sprinkled some shredded cheese on top about 20 minutes before serving.




The consensus was it is definitely do again meal, and I must say the leftovers were quite tasty the next day for lunch.  Here’s a printable version of the recipe for you.

Slow Cooker Mexican Meatballs
Prep time
Cook time
Total time
Take a freezer staple of meatballs and make it super tasty using your slow cooker.
Recipe type: Beef Slow Cooker Recipe
Serves: 8
  • Frozen Meatballs
  • 1 Jar Salsa
  • 2 Peppers
  • 5 Potatoes
  • Shredded Cheese
  1. Slice the potatoes and place on bottom of crockpot
  2. Add the amount of meatballs you serve for a meal.
  3. Pour on the jar of salsa and half jar of water. Stir it all together.
  4. Turn Crockpot on low for 5 hours.
  5. Add the sliced Peppers and continue cooking for 1½ hours.
  6. Sprinkle top with cheese and continue cooking for 20 minutes.

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  1. looks delicious!

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