Slow-Cooker Spanish Manchego Pork Meatballs
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
can (15 oz) Muir Glen™ organic tomato sauce
tablespoons sherry vinegar
teaspoons smoked paprika
cups shredded Manchego cheese (6 oz)
cup Progresso™ plain panko crispy bread crumbs
cup sliced green onions
Spray 3-quart slow cooker with cooking spray. In large bowl, mix tomato sauce, vinegar, honey and 1/2 teaspoon of the smoked paprika.
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.
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.
- While these meatballs are a perfect appetizer, leftover meatballs and sauce make a great topping for pasta.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.