Slowcooker hungarian meatballs

Meatballs is something my kids just can't get enough of - it must be the shape and texture because quite honestly it doesn't matter what type (and I do a few - Italian, Greek, Swedish, Moroccan, Spicy tangine, Smoky) they will eat them every.single.time.  I must admit I haven't met a meatball I didn't like either...

These ones are kind of a play on goulash - and easy to prepare ahead - in fact, I would prepare the meatballs and the sauce ahead of time and plop them in the slowcooker before you head off to work or out for the day - if you're going to be home in the morning, you can just prepare them then..

This makes a fair whack, but great for a leftover meal or lunch, cut it by 1/2 if you are feeding a family of 4 or less.

Ingredients:
500g pork mince
500g beef mince
100g diced bacon (3 rashers)
2 stalks fresh continental parsley, finely chopped
2 garlic cloves, finely chopped
2 eggs
2 cups breadcrumbs
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1 large onion, diced
2 cups beef stock
2 tb tomato paste
4 large tomatoes, diced
1 tb paprika
1/4 cup sour cream


Method:

Preheat oven to 200 degrees c.

Mix the mince, bacon, breadcrumb, eggs, cumin, paprika, chilli powder, parsley and garlic together.

Roll into meatballs and place a greased baking tray.

Bake for 15-20 minutes until cooked.

Whilst the meatballs are cooking, in a small saucepan, fry the onions in a little oil until transparent and place into your slowcooker with diced tomatoes.  In a jug or bowl, mix stock, paprika, tomato paste and pour into the slowcooker.

When meatballs are cooked, transfer over to the slowcooker and place lid on and cook on low for 8 hours or high for 5 hours - turn off and just before serving, stir through sour cream.

Serve with mash or what I did, swede and parsnip bake.

Enjoy!  Leftovers are not suitable for freezing.

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