Sue Freeman posted 3-28-98
Spicy Rice Meatballs
Yield: 6 servings
1 Egg
1/2 ts Salt
1/2 ts Italian herb seasoning or
1/8 ea. basil, marjoram,
oregano, thyme
1/4 ts Pepper
1 Garlic, minced
1/4 c Finely chopped onion
1 lb Extra lean gr. beef
8 oz Ground veal (or turkey)
1/2 c Long grain white rice
1/2 c Fine dry bread crumbs
1 lg Can tomato sauce (15 oz)
1/2 c Tomato juice
1 ts Chili powder
1 cn Green chilies (4 oz), diced
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 electric slow cooker.
In same bowl, mix tomato sauce, tomato juice, chili powder and chilies; 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 1/2-6 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.