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Title: Spicy Rice Meatballs
Categories: Crockpot Meat
Yield: 6 Servings
| 1 | Egg | |
| 1/2 | ts | Salt |
| 1/2 | ts | Italian herb seasoning or 1/8 ea. basil, marjoram, oregano, |
| 1/4 | ts | Pepper |
| 1 | Garlic, minced | |
| 1/4 | c | Finely chopped onion |
| 1 | lb | Extra lean gr. beef |
| 8 | oz | Ground veal (or turkey) |
| 1/2 | c | Long grain white rice |
| 1/2 | c | Fine dry bread crumbs |
| 1 | lg | Can tomato sauce (15 oz) |
| 1/2 | c | Tomato juice |
| 1 | ts | Chili powder |
| 1 | cn | Green chilies (4oz), diced |
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 sauce, tomato juice, chili powder and chilies; 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 chilies update the flavor." Source: Sunset Crockpot Cookbook
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