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Slow-Cooker Spanish Meatballs

Recipe photo courtesy of Con Poulos

Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender.

Source: Everyday Food, May 2011
Total Time Prep Servings



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How would you rate this recipe?
  • 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!
  • AndreaMarieDwyer
    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.

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