Yield: 6 Servings
|- Marne Parry PKKW92A|
|½ teaspoon||Italian herb seasoning or 1/8 ea. basil, marjoram, oregano, thyme|
|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