Slow-Cooker Spanish Manchego Pork Meatballs

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No need to brown these meatballs or cook this sauce before throwing in the slow cooker – the meatballs and sauce go in raw, and come out succulent and beautiful.MORE+LESS-

Make with

Progresso Breadcrumbs

can (15 oz) Muir Glen™ organic tomato sauce

tablespoons sherry vinegar

1 1/2

teaspoons smoked paprika

1 1/2

cups shredded Manchego cheese (6 oz)

1/2

cup Progresso™ plain panko crispy bread crumbs

1/2

cup sliced green onions

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1
Spray 3-quart slow cooker with cooking spray. In large bowl, mix tomato sauce, vinegar, honey and 1/2 teaspoon of the smoked paprika.
2
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.
3
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.