2 tablespoons sherry vinegar
1 tablespoon honey
1 1/2 teaspoons smoked paprika
1 lb ground pork
1 1/2 cups shredded Manchego cheese (6 oz)
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup sliced green onions
1/4 cup milk
1 egg, slightly beaten
1 teaspoon salt
Spray 3-quart slow cooker with cooking spray. In large bowl, mix tomato sauce, vinegar, honey and 1/2 teaspoon of the smoked paprika. 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. 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.