Best Slow Cooker Spanish Meatballs Recipes

Slow-Cooker Spanish Meatballs image

Provided by Martha Stewart

Time 5h30m

Number Of Ingredients 11

2 pounds ground pork
1 medium yellow onion, finely chopped (about 3/4 cup)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons hot smoked paprika
5 tablespoons plain dried breadcrumbs
2 large eggs, lightly beaten
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
1 can (28 ounces) diced tomatoes
Rustic bread (optional), for serving

Steps:

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).
In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In 2 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.

Nutrition Facts : Calories 346 g, Fat 24 g, Fiber 1 g, Protein 24 g

Slow Cooker Spanish Manchego Pork Meatballs image

Provided by barbara lentz @blentz8

Categories Pork

Number Of Ingredients 18

SAUCE
2 - 15 oz can muir glen organic tomato sauce
2 tablespoon(s) red wine vinegar
2 tablespoon(s) dry sherry
3 tablespoon(s) honey
1 teaspoon(s) smoked paprika
MEATBALLS
2 pound(s) ground pork
1 cup(s) shredded manchego cheese
1 cup(s) panko breadcrumbs
4 clove(s) garlic minced
1/2 cup(s) green onions finely minced
1 large egg
1 teaspoon(s) smoked paprika
1/4 cup(s) milk
2 teaspoon(s) salt
TOPPING
1 cup(s) shredded manchego cheese

Steps:

Mix all ingredients for sauce together and set aside.
Mix all ingredients for meatballs together and roll into about 32 meatballs.
In slow cooker pour a little sauce on bottom. Arrange meatballs over sauce. Pour more sauce then the rest of the meatballs. Pour remaining sauce over top.
Cook on low 6 hours. During the last 30 minutes add the remaining shredded Manchego cheese and let melt.

Slow-Cooker Spanish Meatballs image

Provided by @MakeItYours

Number Of Ingredients 11

2 pounds ground pork
1 medium yellow onion, finely chopped (about 3/4 cup)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons hot smoked paprika
5 tablespoons plain dried breadcrumbs
2 large eggs, lightly beaten
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
1 can (28 ounces) diced tomatoes
Rustic bread (optional), for serving

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.