Appetizers
Slow Cooker Spanish Meatballs
Jenn Bare's slow-cooker appetizers. About 4-5 hours on LOW in the crock, serves 6-8, about 24 meatballs.
Written byJenn Bare
Method
Step by step
- 01
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.
- 02
Roll into 1 1/2 inch meatballs.
- 03
Heat 1 1/2 tablespoons oil over medium-high heat. Brown meatballs on all sides. In batches if necessary.
- 04
Place the Meatballs in a 5 to 6 quart slow cooker.
- 05
Add remaining onion to skillet; and cook for about 2 minutes.
- 06
Place onion in the slow cooker, along with remaining paprika and tomatoes.
- 07
Sprinkle with a little salt and pepper to taste.
- 08
Cover. Cook on LOW for 4-5 hours or until meatballs are tender.
- 09
Serve with fresh crusted bread, and garnish with some parsley if desired
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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