Slow Cooker Recipes
Green Chile-Rice Meatballs
Yield: 6 servings
Ingredients
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon Italian herb seasoning or 1/8 teaspoon each basil, marjoram, oregano and thyme
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- 1/4 cup finely chopped onion
- 1 pound extra lean ground beef
- 8 ounces ground veal or turkey
- 1/2 cup long grain white rice
- 1/2 cup fine dry bread crumbs
- 1 (15 ounce) can tomato sauce
- 1/2 cup tomato juice
- 1 teaspoon chili powder
- 1 (4 ounce) can green chiles, diced
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 slow cooker.
- In same bowl, mix tomato sauce, tomato juice, chili powder and chiles; pour over meatballs.
- Cover and cook on LOW until meatballs are no longer pink in center and rice is tender; cut a meatball to test (5 1/2 to 6 hours).
- Gently lift meatballs to a warm serving dish and keep warm.
- Skim and discard fat from sauce, if necessary; stir, then spoon over meatballs.