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



Ingredient Checklist


Instructions Checklist
  • 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).

  • In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In 2 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.

Reviews (3)

289 Ratings
  • 5 star values: 40
  • 4 star values: 76
  • 3 star values: 89
  • 2 star values: 67
  • 1 star values: 17
Rating: 5 stars
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!
Rating: 4 stars
I followed the first reviewer's advice and finished on the stove. Just let them simmer and reduce. They were wonderful!
Rating: Unrated
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.