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slow-cooker-spanish-meatballs
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Slow-Cooker Spanish Meatballs

Slow-Cooker Spanish Meatballs

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

Cooking Directions

    • 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).

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    • 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.