Meatballs: Part 2

Next stop on our meatball journey: Spain. Now, I don't know how authentically Spanish this recipe is, but it definitely has a unique flavor. I thought the meatballs were good when I first tried them, but honestly, where they really shine is as leftovers. I don't know, but the flavors just melded together overnight and the next day, these were even better than the first day.

Slow Cooker Spanish Meatballs

Ingredients:

2 pounds ground pork
1 medium yellow onion, finely chopped (about 3/4 cup)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons 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

Directions:

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 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.

Source: Everyday Food, May 2011. You can find the recipe here.

Notes: Due to my son's allergy to eggs, I baked the meatballs in the oven at 350 degrees for 20-25 minutes to replace the browning process in the skillet.

I also sauteed the onion and then added the paprika, tomatoes, salt and pepper before pouring over the meatballs in the slow cooker.

I served the meatballs over rice, but I'm not sure if that really worked for me. Maybe I would have liked it over pasta a little better. Or, simply served with crusty bread on the side as directed in the recipe.