Meatballs In Tomato Sauce (Spanish Slow-Cooker)

Take a family favourite to new heights: Hot smoked paprika gives meatballs deep flavor and low, slow cooking ensures they're extra tender. These meatballs will also taste great made with ground turkey or beef.

2 lb ground pork
1 medium yellow onion, finely chopped (about ¾ cup)
1½ tsp. ground cumin
1½ tsp. hot smoked paprika
5 Tbsp. plain dried breadcrumbs
2 large eggs, lightly beaten
3 Tbsp. fresh parsley, chopped
sea salt
black pepper, freshly cracked
3 Tbsp. extra-virgin olive oil
1 (28 oz) can tomatoes, diced

To Serve:
rustic bread

In a large bowl, combine pork, ¼ cup onion, cumin, ½ tsp. 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 1½” wide).

In a large nonstick skillet, heat 1½ Tbsp. oil over medium-high. In two batches, brown meatballs on all sides, 8 minutes per batch.

Transfer meatballs to a 5-6 qt slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 tsp. paprika and tomatoes.

Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired.

Makes 8 servings.