Mexican Meatballs (slow cooker)

So i read somewhere- that someone made mexican meatballs. I didn't print the recipe, but decided to throw something together and see how it turned out. Well, this was to DIE for...my dh (who is thin) really loved it...kind of gives you that "fast food fix" without eating fast food.

1 lb ground beef
about a tbsp of cumin
about a tsp of cayanne pepper
about a tbsp of garlic powder
s & p to taste
1 egg
about a 1/2 cup of breadcrumbs
1 can enchillada (sp) sauce
1 can (medium size) tomato sauce
onion powder (a dash)
about a tbsp tomato paste

Put meat, egg, breadcrumb, cumin, cayanne pepper, garlic powder, s & p in a bowl. Mix with your hands (don't over mix).

Roll into balls (all about the same size) and put them on wax paper (something that they won't stick to) until done.

*note* my slow cooker is one of those where you can saute on the stove then drop into the slow cooker base...if yours isn't, then just saute in a pan first.

Put about a tablespoon of olive oil in the bottom of the pan and brown the meatballs (don't overcrowd).

When they are all done...drain the oil (if using a similar slow cooker as mine) and put the meatballs back in the slow cooker. cover them with the sauces (it will look like a lot). I wanted it to be a little extra spicy so i put a dash or two of more cayanne pepper, onion powder, garlic powder and the tomato paste. Stir. Cook on low for 6 hours.

I served this with some ff refriend beans (and rice for the hubby).

Sounds good. I am going to make them for dinner tomorrow.
Thanks