Estofado de Albóndigas (Slow-Cooker Meatball Stew)

Ingredients

• 4 cups beef stock 
• 2 large carrots 
• 0.3 teaspoon cumin powder 
• 2 large eggs beaten
• 0.3 cup cilantro leaves fresh
• 2  garlic cloves minced
• 1 pound ground beef 
• 0.5 teaspoon ground cumin 
• 1 pound ground pork 
• 1 cup aliños sauce 
• 0.5  onion grated
• 2 large potatoes peeled cut into small chunks
• 0.5 cup bell pepper red finely chopped
• 8 servings salt and pepper 
• 1  scallion finely chopped
• 1 cup tomato sauce 

Equipment

• bowl
• slow cooker

Directions

1. Place the ground beef and pork in a large bowl.
2. Add onions, garlic, scallion, red bell pepper, masarepa, eggs, cumin, salt and pepper.
3. Mix well using your hands.Form the meatballs and add them to the slow cooker along with the remaining stew ingredients.
4. Mix everything together carefully so as to not break up the meatballs.Cook on low 7-8 hours or on high 3-4 hours.
5. Serve with white rice and avocado on the side.