No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Slow-Cooker Spanish Meatballs

Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender. These meatballs will also taste great made with ground turkey or beef.

  • Prep:
  • Total Time:
  • Servings: 8
Slow-Cooker Spanish Meatballs

Photography: Con Poulos

Source: Everyday Food, May 2011

Ingredients

  • 2 pounds ground pork
  • 1 medium yellow onion, finely chopped (about 3/4 cup)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons hot smoked paprika
  • 5 tablespoons plain dried breadcrumbs
  • 2 large eggs, lightly beaten
  • 3 tablespoons chopped fresh parsley
  • Coarse salt and ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 can (28 ounces) diced tomatoes
  • Rustic bread (optional), for serving

Directions

  1. In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon, gently mix to combine and, using your hands, roll into 25 meatballs (each 1 1/2 inches wide).

  2. In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In two batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 5- to 6-quart slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 teaspoon paprika and tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired.

Cook's Note

Meatballs and sauce can be frozen, up to 2 weeks, for a quick dinner another night. To freeze, let cool completely, then transfer to airtight containers. Gently reheat on the stove, covered, over medium-low and serve over pasta or polenta.

Reviews (3)

  • CarmenMS 17 Sep, 2013

    I used one pound of ground turkey and halfed the seasonings. I also followed the first reviewer's advice on simmering. I served it over veggies to cut out the carbs. It was delicious!

  • ATL_Anne 16 Aug, 2012

    I followed the first reviewer's advice and finished on the stove. Just let them simmer and reduce. They were wonderful!

  • AndreaDwyer 14 Jan, 2012

    I liked the flavors, but the meatballs seemed overcooked and little burny after being in the slow cooker. I think if I were to make this again, I would make the meatballs just like the recipe said, adding fresh minced garlic to the meat mixture, brown them, and then just let them simmer 1/2 hour in the sauce ingredients. The meatballs looked gorgeous after browning - it was a shame they looked so much more appetizing then than after being slow cooked for several hours.

Related Topics