Slow-Cooker Spanish Manchego Pork Meatballs

Prep 30 min
Total 3 hr 30 min
Servings 12

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No need to brown these meatballs or cook this sauce before throwing in the slow cooker – the meatballs and sauce go in raw, and come out succulent and beautiful. Recipe by tablespoon.com.

Ingredients

1 can (14 oz/398 mL) tomato sauce
2 tablespoons sherry vinegar
1 tablespoon honey
1 1/2 teaspoons smoked paprika
1 lb ground pork
1 1/2 cups shredded Manchego cheese (6 oz)
1/2 cup panko crispy bread crumbs
1/2 cup sliced green onions
1/4 cup milk
1 egg, slightly beaten
1 teaspoon salt

Steps

1

Spray 3-quart slow cooker with cooking spray. In large bowl, mix tomato sauce, vinegar, honey and 1/2 teaspoon of the smoked paprika.
2

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.
3

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.

Meatballs can be formed and sauce stirred together up to 4 hours in advance. Cover meatballs and sauce separately, and refrigerate until ready to add to slow cooker.
While these meatballs are a perfect appetizer, leftover meatballs and sauce make a great topping for pasta.