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Andrew Fowler

Crockpot Enchilada Meatballs

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