Spicy rice meatballs

Yield: 6 Servings

Measure Ingredient
- Marne Parry PKKW92A
1 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

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