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one plain bowl of distinct long-grain brown rice topped with exactly four pork meatballs containing tiny mashed black-bean flecks embedded inside the meat, coated in smooth deep red enchilada sauce and a little melted orange cheddar, with no whole beans anywhere, tortillas, sour cream, cilantro or garnish
Rachel Kim

Crockpot Enchilada Meatballs

Mashed black beans and fine cornmeal keep these pork meatballs tender inside a red enchilada sauce. Mix the beans until mostly smooth before they meet the meat, or large loose beans can break out of the surface while you shape the balls. The sauce starts with oil, flour and ancho chile powder, then thickens with broth and tomatoes before the slow cook. Brown rice makes a sturdy base without absorbing the entire sauce while it waits. Melt the small cheddar topping at the end and serve promptly, leaving the meatballs whole instead of stirring them until the bowl becomes another loose meat-and-rice filling.
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Prep Time 30 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground pork
  • 1/2 cup canned black beans drained, rinsed and mashed
  • 1/4 cup fine yellow cornmeal
  • 1 large egg
  • 1/4 cup very finely minced yellow onion
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 3/4 tsp fine salt for meatballs
  • 1 tsp neutral oil for sheet pan
  • 1 tbsp neutral oil for sauce
  • 1 tbsp all-purpose flour
  • 2 tbsp pure ancho chile powder
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup crushed tomatoes
  • 1/4 tsp fine salt for sauce
  • 3 oz sharp cheddar grated
  • 1 1/2 cups dry long-grain brown rice
  • 3 cups water for rice
  • 1/4 tsp fine salt for rice

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet with the teaspoon oil. Gently mix pork, mashed beans, cornmeal, egg, onion, cumin, oregano and meatball salt. Form 24 meatballs and bake for 18 to 22 minutes until the centers reach 160°F.
  2. Meanwhile, heat sauce oil in a saucepan over medium heat. Stir in flour and ancho powder for 30 seconds, then gradually whisk in broth, crushed tomatoes and sauce salt; simmer for 4 minutes until smooth.
  3. Transfer hot sauce and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once, until the centers reach 165°F.
  4. During the final hour, bring brown rice, rice water and rice salt to a boil. Cover and cook on low for 40 to 45 minutes until tender and the water is absorbed, then rest off heat for 10 minutes.
  5. Scatter cheddar over the meatballs, cover with the cooker off for 5 minutes until melted and avoid stirring the cheese into a paste. Divide rice among 6 bowls and add 4 meatballs and sauce to each.