| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Italian |
Crockpot, Meats |
6 |
Servings |
INGREDIENTS
|
|
– Marne Parry PKKW92A |
| 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 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 |
sm |
Can diced green chiles (4oz) |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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