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Slow-Cooker Spanish Manchego Pork Meatballs

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Slow-Cooker Spanish Manchego Pork Meatballs
  • Prep Time 30 min
  • Total Time 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.

Ingredients

1
can (15 oz) Muir Glen™ organic 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 Progresso™ plain panko crispy bread crumbs
1/2
cup sliced green onions
1/4
cup milk
1
egg, slightly beaten
1
teaspoon salt

Directions

  • 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 center of meatball reads 165°F; stir. Serve meatballs with remaining 1/2 cup cheese and 1/4 cup green onions.
Tips  

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.

Nutrition Information 
No nutrition information available for this recipe
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