Take a family favorite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender. These meatballs will also taste great made with ground turkey or beef.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Step 1
- 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 2
- In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In two 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.
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