Slow Cooker Spanish Meatballs

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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XOXO,

Jenn