Slow Cooker Spanish Meatballs Food

SLOW-COOKER SPANISH MEATBALLS

Steps:

• 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 2 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.

SLOW-COOKER SWEDISH MEATBALLS

Steps:

• Add the beef broth and Worcestershire sauce to a 6-quart slow cooker.
• Add the pork, turkey, breadcrumbs, eggs, allspice, onion powder, 2 teaspoons salt and 1/2 teaspoon pepper to a large bowl. Mix the meat with your hands until the mixture is uniform in color and texture. Scoop level tablespoonfuls, and roll them into balls; place them in a single layer in the slow cooker. When the bottom of the cooker is covered, add a second layer, starting on the outer edge. (The outside of the cooker is hotter; meatballs on the edge will cook more quickly than those in the center.) Cover and cook on high for 2 hours, until the meatballs are cooked through.
• Meanwhile, rub the butter and flour together in a small bowl to make a smooth paste (which will be used to thicken the sauce). Pinch off 1/2-inch balls, and set on a small plate.
• Transfer the meatballs with a slotted spoon from the slow cooker to a large bowl, leaving the cooking liquid in the pot. (You should have about 1 1/2 cups liquid.) When removing the meatballs, start from the outer edges and scoop carefully. Some may be stuck together; gentle coaxing with the spoon will separate them.
• Whisk the butter-flour paste into the cooking liquid, 1 or 2 balls at a time, to incorporate. Whisk in the sour cream and jelly, if using. Return the meatballs to the slow cooker, and stir with the spoon to coat. Cook on high, uncovered, until the sauce is thickened, 30 minutes. Adjust the setting to keep warm, sprinkle the meatballs with the parsley and serve.

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

SLOW-COOKED ITALIAN MEATBALLS

Steps:

• Preheat oven to 400°. In a small skillet, heat oil over medium heat. Add onion and garlic; cook until onion is tender and golden brown, 5-9 minutes. Cool slightly., In a large bowl, combine bread crumbs, eggs, cheese, parsley, water, basil, Worcestershire sauce, salt, pepper and onion mixture. Add ground meats; mix lightly but thoroughly. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake until browned, 20-25 minutes., Transfer meatballs to a 4- or 5-qt. slow cooker. Pour spaghetti sauce over top. Cook, covered, on low until meatballs are cooked through, 3-4 hours. If desired, serve with minced parsley., Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water or broth if necessary. Serve as directed.

SLOW-COOKER SALISBURY STEAK MEATBALLS

Steps:

• Spray 5- or 6-quart oval slow cooker with cooking spray. Mix melted butter, tomato paste and salt in slow cooker. Add onions and mushrooms; toss to coat. Stir in broth.
• In large bowl, mix beef, bread crumbs, milk, egg, grill seasoning and soy sauce. Shape into about 24 (1 1/2-inch) meatballs. Place meatballs in slow cooker on top of vegetable mixture.
• Cover; cook on Low heat setting 3 to 4 hours or until meatballs are thoroughly cooked (165°F); stir. In small bowl, beat cornstarch and cold water. Quickly stir into slow cooker; cover. Increase to High heat setting; cook 5 to 10 minutes or until thickened. Serve over mashed potatoes. Sprinkle with parsley.

SPANISH MEATBALLS

Steps:

• In a large bowl, mix together all meatball ingredients EXCEPT flour.
• Roll mixture into 2" balls.
• Roll each ball in the flour.
• Lightly oil a skillet with olive oil and fry the meatballs on med.- high heat until golden brown.
• Put meatballs in a large saucepan and set aside.
• In the same skillet you fried the meatballs in, add the onions and peppers and cook until tender.
• Add the tomatoes and cook another 8-10 minutes or until tomatoes are the consistency you like.
• Add the wine and cook about 3 more minutes.
• Salt and pepper to taste.
• Pour sauce mixture onto meatballs and let simmer on low about 10 minutes.
• Best served on rice or rice-a-roni.
• *NOTE* If you like a sweeter sauce, try mixing 3 Tbsp grape jelly with the wine before adding it to the sauce.

SLOW-COOKER ITALIAN MEATBALLS

Steps:

• For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
• For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.

EASY SLOW COOKER SWEDISH MEATBALLS

Steps:

• Whisk beef broth and mushroom soup together in a slow cooker. Add steak sauce, Worcestershire sauce, garlic powder, paprika, salt, and pepper. Stir in meatballs and onion.
• Cook on High for 4 hours. Add sour cream, mixing well. Cook until sauce is heated through, about 30 minutes.

SLOW COOKER SPAGHETTI & MEATBALLS

Steps:

• Spray inside of 1 1/2 or 2-quart slow cooker with cooking spray. Combine sauce and water in slow cooker, then drop in meatballs. Cook on low 5-7 hours. Break spaghetti into fourths and stir into meatball and sauce mixture. Cook on high for 1 hour, stirring occasionally.
• Serve with garlic bread and a side salad - yum! :).
• Number of Servings: 2.