Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | - Marne Parry PKKW92A |
1 \N | Egg |
½ teaspoon | Salt |
½ teaspoon | Italian herb seasoning or 1/8 ea. basil, marjoram, oregano, thyme |
¼ teaspoon | Pepper |
1 clove | Garlic, minced |
¼ cup | Finely chopped onion |
1 pounds | Extra lean gr. beef |
8 ounces | Ground veal (or turkey) |
½ cup | Long grain white rice |
½ cup | Fine dry bread crumbs |
1 large | Can tomato sauce (15 oz) |
½ 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 1½ 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 ½-6 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