Slow Cooker Hungarian Meatball Goulash

• 3 Tablespoons Olive Oil, Divided
• 1 whole Large Yellow Onion, Diced
• 1 clove Garlic, Minced
• 1 whole Large Green Bell Pepper, Diced
• 2 Tablespoons Hungarian Sweet Paprika
• 1 teaspoon Hungarian Hot Paprika
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 teaspoon Salt
• 1/4 teaspoons Black Pepper
• 1- 1/2 cup Sour Cream
• 3/4 pounds Pound Lean Ground Beef
• 1/2 pounds Lean Ground Pork
• 1 cup Breadcrumbs
• 1/2 cups Milk
• 1 Large Egg, Beaten
• 2 Tablespoons Dried Onion Flakes
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoons Hungarian Sweet Paprika
• 1/4 teaspoons Nutmeg
• Kosher Salt And Freshly Ground White Pepper
• Hot Cooked Egg Noodles, To Serve

1. For the sauce: In a medium frying pan, heat 2 tablespoons oil over medium heat and add onions, garlic and green peppers.
2. Cook, stirring often until they start to soften.
3. Turn heat to low and add remaining tablespoon of oil and both paprikas.
4. Stir and cook for another 2 minutes.
5. Add vegetables to a 5-quart slow cooker.
6. Pour in tomatoes and add salt and pepper.
7. For the meatballs: Place all ingredients in a large bowl and mix until combined.
8. Start rolling meatballs; I make mine small for this recipe so I would say a little smaller than a golf ball.
9. Gently drop into sauce.
10. Cook on high for 4 hours or low 56 hours.
11. Add sour cream to a medium bowl and mix in a few ladles of sauce to temper it, then pour the entire thing back into pot and stir well.
12. Serve over egg noodles.

olive oil, yellow onion, clove garlic, green bell pepper, hungarian sweet paprika, paprika, tomatoes, salt, black pepper, sour cream, ground beef, breadcrumbs, milk, egg, onion flakes, onion powder, garlic, worcestershire sauce, paprika, nutmeg, kosher salt, egg noodles

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-hungarian-meatball-goulash/ (may not work)