• 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!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Spanish Meatball Nutrition

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