Imagine coming home to a kitchen filled with the rich, aromatic scent of slow-cooked Spanish meatballs that practically melt in your mouth! This incredibly easy slow cooker recipe transforms simple ingredients into a restaurant-worthy dish that will have your family begging for seconds. Whether you're a busy home cook or a culinary enthusiast, these tender, flavor-packed meatballs are about to become your new go-to comfort food that transports you straight to the vibrant streets of Spain.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup parsley, chopped
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups marinara sauce
- 1/2 cup bell pepper, chopped
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, chopped parsley, egg, garlic powder, onion powder, salt, and black pepper. Mix thoroughly using your hands until all ingredients are well incorporated.
- Shape the meat mixture into uniform meatballs, approximately
- 5 inches in diameter. Aim to create about 12-16 meatballs depending on size preference.
- Lightly spray the inside of your slow cooker with non-stick cooking spray to prevent sticking.
- Place the formed meatballs gently into the slow cooker, ensuring they are not overcrowded and have some space between them.
- Pour marinara sauce over the meatballs, making sure they are mostly covered. Sprinkle chopped bell peppers evenly across the top.
- Cover the slow cooker and set to low heat. Cook for 5-6 hours, allowing the meatballs to become tender and absorb the sauce flavors.
- After cooking time is complete, carefully remove meatballs and check internal temperature reaches at least 160°F for food safety.
- Serve hot, optionally garnishing with additional fresh parsley and accompanied by rice or crusty bread.
Tips
- Mix the meat mixture gently to avoid tough meatballs - overworking can make them dense and chewy.
- Use a cookie scoop or wet hands to create uniform meatball sizes for even cooking.
- For extra flavor, consider adding a pinch of smoked paprika or a splash of red wine to the marinara sauce.
- Make sure to use lean ground beef (80/20 or 85/15) to prevent excess greasiness.
- Don't rush the cooking time - slow cooking allows the flavors to develop and the meat to become incredibly tender.
- Let the meatballs rest for a few minutes after cooking to help them retain their juiciness.
- Leftover meatballs can be stored in the refrigerator for up to 3-4 days and taste even better the next day!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
