• 2 lb. ground pork (can use ground beef or ground veal)
  • 3/4 c. onion, medium yellow, finely chopped
  • 1 1/2 tsp. ground cumin
  • 5 cloves of garlic, 4 crushed, 1 chopped
  • 1 1/2 tsp. smoked paprika
  • 1/2 chili powder
  • 1/8 - 1/4 crushed red pepper, depending on how hot you like your meatballs
  • 5 T. breadcrumbs, plain, dried
  • 2 large eggs, lightly beaten
  • 3 T. parsley, fresh, chopped
  • Kosher salt to taste
  • ground pepper to taste
  • 3 T. olive oil, extra-virgin
  • 28 oz. diced tomatoes
  • Fresh crusted bread for serving

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You can serve Slow Cooker Spanish Meatballs as an appetizer or as a meal! Great to make and freeze to keep on hand!

  1. In a large bowl mix together with your hands: meat, 1/4 c. onion, cumin, garlic, 1/2 tsp. paprika, chili powder, crushed red peppers, breadcrumbs, eggs, and parsley, salt and pepper to taste.
  2. Roll into 1 1/2 inch meatballs.
  3. Heat 1 1/2 tablespoons oil over medium-high heat. Brown meatballs on all sides. In batches if necessary.
  4. Place the Meatballs in a 5 to 6 quart slow cooker.
  5. Add remaining onion to skillet; and cook for about 2 minutes.
  6. Place onion in the slow cooker, along with remaining paprika and tomatoes.
  7. Sprinkle with a little salt and pepper to taste.
  8. Cover. Cook on LOW for 4-5 hours or until meatballs are tender.
  9. Serve with fresh crusted bread, and garnish with some parsley if desired

Options: Great served as an appetizer or over the pasta of your choice!

Happy Crocking!

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Slow Cooker Spanish Meatball Nutrition

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