Slow-Cooker Spanish Manchego Pork Meatballs Recipe

Name: Slow-Cooker Spanish Manchego Pork Meatballs
Prep time: 30 min
Cook time: 4 h 40 min
Total time: 3 h 30 min
Yield: 12 servings
Ingredients: 1 can (15 oz) Muir Glen™ organic tomato sauce; 2 tablespoons sherry vinegar; 1 tablespoon honey; 1 1/2 teaspoons smoked paprika; 1 lb ground pork; 1 1/2 cups shredded Manchego cheese (6 oz); 1/2 cup Progresso™ plain panko crispy bread crumbs; 1/2 cup sliced green onions; 1/4 cup milk; 1 egg, slightly beaten; 1 teaspoon salt

Ingredients

1 can (15 oz) Muir Glen™ organic tomato sauce
2 tablespoons sherry vinegar
1 tablespoon honey
1 1/2 teaspoons smoked paprika
1 lb ground pork
1 1/2 cups shredded Manchego cheese (6 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup sliced green onions
1/4 cup milk
1 egg, slightly beaten
1 teaspoon salt

	PREP TIME 30m	COOK TIME 4h40m	TOTAL TIME 3h30m
YIELD 12 servings

Instructions

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.