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Spicy Rice Meatballs

1 Egg
1/2 ts Salt
1/2 ts Italian herb seasoning or 1/8 ea. basil, marjoram, oregano, thyme
1/4 ts Pepper
1 cl Garlic, minced
1/4 c Finely chopped onion
1 lb Extra lean ground 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 sm 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 slow cooker.

In same bowl, mix tomato sauce, tomato juice, chili powder and chiles; pour 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.

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