Spicy Rice Meatballscrockpot, meats Marne Parry PKKW92A 1 Egg 1/2 teaspoon Salt 1/2 teaspoon Italian herb seasoning or; 1/8 ea. basil, marjo thyme 1/4 teaspoon Pepper 10 milliliters Garlic; minced 1/4 cup Finely chopped onion 1 pound Extra lean gr. beef 8 ounces Ground veal (or turkey) 1/2 cup Long grain white rice 1/2 cup Fine dry bread crumbs 1 large Can tomato sauce (15 oz) 1/2 cup Tomato juice 1 teaspoon Chili powder 1 small Can diced green chiles (4oz) In a large bowl, beat eggs with salt, herb seasoning and pepper. Add garlic, onion, beef, veal, rice and crumbs; mix well. Shape mixture into 1 1/2 inch balls. Place meatballs in a 5 quart or larger electric slow cooker. In same bowl, mix tomato suace, tomato juice, chili powder and chiles; our over meatballs. Cover and cook at low setting until meatballs are no longer pink in center and rice is tender; cut a meatball to test (5 1/2-6 hrs). Gently lift meatballs to a warm serving dish and keep warm. Skim and discard fat from sauce, if necessary; Stir then spoon over meatballs. "This slow cooker variation on a long-time family favorite is especially easy to assemble. Chili powder and mild green chiles update the flavor." Source: Sunset Crockpot Cookbook |
