Slow Cooker Hungarian Meatball Goulash

For the sauce:
In a medium frying pan, heat 2 tablespoons oil over medium heat and add onions, garlic and green peppers. Cook, stirring often until they start to soften.

Turn heat to low and add remaining tablespoon of oil and both paprikas. Stir and cook for another 2 minutes. Add vegetables to a 5-quart slow cooker. Pour in tomatoes and add salt and pepper.

For the meatballs:
Place all ingredients in a large bowl and mix until combined. Start rolling meatballs; I make mine small for this recipe so I would say a little smaller than a golf ball. Gently drop into sauce.

Cook on high for 4 hours or low 5–6 hours. 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.

Serve over egg noodles.