Name: Slow-cooker Spanish Meatballs Recipe
Total time: 330 min
Yield: 8
Cuisine: Spanish

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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

How to make Slow-cooker Spanish Meatballs Recipe

Martha Stewart

Crawler

Spanish

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

Non Vegetarian

Ground Pork

Medium yellow onion,  finely chopped

Ground Cumin

Hot smoked paprika

Plain dried breadcrumbs

Large Eggs,  Lightly Beaten

Chopped Fresh Parsley

Coarse salt and ground pepper

Extra virgin olive oil

Diced Tomatoes

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).

step 1

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.

step 2