Slow-Cooker Spanish Meatballs

By ClaudiaJan

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

Details

Servings 1
Preparation time 30mins
Cooking time 330mins
Adapted from marthastewart.com

Preparation

Step 1

Make It Now

Make-Ahead Appetizers

2 large eggs, lightly beaten

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.

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).

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.

Make-ahead

Make-ahead Recipes

directions