Ingredients :
For the sauce
- 1 onion, chopped
- 2 (14-ounce) cans no salt added diced tomatoes
- 1½ teaspoons sweet paprika
- 1½ teaspoons cumin
- 1 teaspoon kosher salt
- ½ teaspoons hot paprika
- ¼ teaspoons freshly ground black pepper
- ½ cup green olives, chopped
For the meatballs:
- 1 pound 93% lean ground beef
- ½ cup finely diced onion
- 2 teaspoons paprika
- 1 ½ teaspoons cumin
- ½ teaspoons cinnamon
- 1 teaspoon kosher salt
- ¼ teaspoons freshly ground black pepper
- ¼ teaspoons hot paprika
- 2 tablespoons chopped fresh parsley
- ¼ cup chopped fresh cilantro, divided
- Cooked brown rice or cauliflower rice, for serving (optional)
Directions:
Slow Cooker Directions:
Place the onions in a bowl and microwave about 2 minutes to sweat them out (or you can saute on the stove).
Add all sauce ingredients to the slow cooker. Stir to combine.
In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
Place the meatballs on top of the sauce, cover and cook low 4 to 6 hours or high 2 to 3 hours.
Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
Instant Pot Directions:
Press saute and spray the cooking insert with oil, add the onions and saute 3 to 5 minutes until softened.
Add the remaining sauce ingredients and stir to combine.
In a large bowl, combine all meatball ingredients, leaving 2 tablespoons of cilantro for garnish.
Gently form into 20 small meatballs. (Please note: Form the meatballs with gentle hands, if you pack them tight they will get tough while cooking.)
Place the meatballs on top of the sauce, cover and cook high pressure 15 minutes, natural release.
Top with remaining 2 tablespoons of cilantro and serve over brown rice or cauliflower rice, if desired.
