Slow Cooker Spanish Manchego Pork Meatballs Recipes

SLOW-COOKER SPANISH MEATBALLS

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.

SLOW-COOKER SPANISH MANCHEGO PORK MEATBALLS

Steps:

• Spray 3-quart slow cooker with cooking spray. In large bowl, mix tomato sauce, vinegar, honey and 1/2 teaspoon of the smoked paprika.
• In large bowl, mix remaining 1 teaspoon smoked paprika, the pork, 1 cup of the cheese, the bread crumbs, 1/4 cup of the green onions, the milk, egg and salt. Shape into about 24 (1 1/2-inch) meatballs; add to bowl with sauce, and gently stir to coat meatballs in sauce. Gently pour meatball mixture into slow cooker.
• Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in center of meatball reads 165°F; stir. Serve meatballs with remaining 1/2 cup cheese and 1/4 cup green onions.

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

SLOW-COOKER SPANISH MANCHEGO PORK MEATBALLS

Steps:

• Spray 3-quart slow cooker with cooking spray. In large bowl, mix tomato sauce, vinegar, honey and 1/2 teaspoon of the smoked paprika.
• In large bowl, mix remaining 1 teaspoon smoked paprika, the pork, 1 cup of the cheese, the bread crumbs, 1/4 cup of the green onions, the milk, egg and salt. Shape into about 24 (1 1/2-inch) meatballs; add to bowl with sauce, and gently stir to coat meatballs in sauce. Gently pour meatball mixture into slow cooker.
• Cover; cook on Low heat setting 3 to 4 hours or until meat thermometer inserted in centre of meatball reads 165°F; stir. Serve meatballs with remaining 1/2 cup cheese and 1/4 cup green onions.

ASIAN-INSPIRED PORK MEATBALLS WITH PINEAPPLE IN THE SLOW COOKER

Steps:

• Combine ground pork, bread crumbs, egg, ginger, soy sauce, and garlic in a large bowl for the meatballs. Knead gently with your fingers to combine. Cover bowl and refrigerate for 2 hours for flavors to meld.
• Peel pineapple and cut into 3/4-inch rings. Core rings and cut each ring into 1-inch wedges (you should have about 1 1/2 cups). Add pineapples to a slow cooker.
• Roll pork mixture into 12 to 16 balls and place into the slow cooker.
• Combine water, teriyaki sauce, and soy sauce in a small bowl and pour over the meatballs. It is okay for the liquid to not completely cover the meatballs.
• Cover slow cooker and cook on Low for 4 to 6 hours, or on High for 3 hours. Remove pineapple and pork balls with a slotted spoon to a bowl.
• Stir cornstarch into the sauce, whisking until well combined. Add pineapple and meatballs back into the slow cooker and cook until sauce has thickened, about 30 minutes more. Transfer mixture to a bowl and garnish with green onions and sesame seeds.