Slow-Cooker Spanish Meatballs Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, garlic, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
• STEP 2.Shape the mixture into small meatballs, about 1 inch in diameter.
• STEP 3.Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
• STEP 4.Transfer the meatballs to a slow cooker. Pour tomato sauce over the meatballs and stir gently to coat.
• STEP 5.Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the meatballs are cooked through and tender.
• STEP 6.Serve the meatballs hot, garnished with fresh herbs, with crusty bread or over pasta.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• For extra flavor, you can add a pinch of smoked paprika or chili powder to the meatball mixture.
• If you prefer a thicker sauce, you can mix in a tablespoon of tomato paste before adding the tomato sauce.
• To make the meatballs ahead of time, you can shape them and brown them in a skillet. Then, refrigerate them until ready to cook in the slow cooker.

Storage and Serving

• These meatballs can be served as an appetizer with toothpicks for dipping into the sauce.
• For a complete meal, serve the meatballs over cooked pasta or with a side of crusty bread and a green salad.
• Leftover meatballs can be reheated in the microwave or on the stovetop. They can also be frozen for up to 3 months.