Take a family favorite to new heights: Hot smoked paprika gives the meatballs deep flavor and low, slow cooking ensures they're extra tender. These meatballs will also taste great made with ground turkey or beef.
1) 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).
2) 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.
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Serving Size: 1 Serving (206g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 154 | ||
Calories from Fat: 83 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 264.4mg | 81 % | |
Sodium 174.6mg | 6 % | |
Potassium 151.7mg | 4 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 7.7g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 154
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