EATING MY EMPIRE
In a large bowl, combine pork, 1/4 cup onion, cumin, 1/2 teaspoon paprika, breadcrumbs, eggs, and parsley. Season with salt and pepper. With a wooden spoon, gently mix to combine and, using your hands, roll into 25 meatballs (each 1 1/2 inches wide).
In a large nonstick skillet, heat 1 1/2 tablespoons oil over medium-high. In 2 batches, brown meatballs on all sides, 8 minutes per batch. Transfer meatballs to a 5- to 6-quart slow cooker. Add remaining onion to skillet; cook until fragrant, 2 minutes. Transfer onion to slow cooker, along with 1 teaspoon paprika and tomatoes. Season with salt and pepper. Cook on low until meatballs are tender, 5 hours. Serve with rustic bread if desired.