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 Notes

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.

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