Albóndigas in the slow cooker

Preparation

For the meatballs:

Crumble the bread into a small bowl and pour the milk over it (start with 50 ml of milk) and let it sit for a while.

Put the minced meat in a large bowl and add 1 tbsp chopped parsley, the egg, and smoked paprika powder to taste.

Mix everything well together with your hands.

Add the bread with milk to the meat mixture and mix well again. Add a little extra milk if needed. The mixture should not become too wet.

Roll the meatballs slightly larger than a walnut. Place them on a large plate. Optionally put them in the refrigerator so they become a bit firmer.

Heat the oil in a large pan and brown the meatballs so they get a nice color, but do not cook them through yet.

Set the browned meatballs aside for a moment.

For preparing the whole dish:

Put the diced tomatoes, finely chopped garlic, vegetable stock paste, and meat stock paste in the slow cooker. Also add a small amount of the parsley and smoked paprika powder.

Place the meatballs in the sauce.

Set the slow cooker to low and let cook for 5 to 6 hours for wonderfully tender meatballs.

Taste and season further with pepper, salt, and smoked paprika powder if necessary.

Garnish with plenty of freshly chopped flat-leaf parsley.

Enjoy your meal!