Slow Cooker Recipes

Green Chile-Rice Meatballs

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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

  1. In a large bowl, beat eggs with salt, herb seasoning and pepper.
  2. 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.
  3. In same bowl, mix tomato sauce, tomato juice, chili powder and chiles; pour over meatballs.
  4. 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).
  5. Gently lift meatballs to a warm serving dish and keep warm.
  6. Skim and discard fat from sauce, if necessary; stir, then spoon over meatballs.


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