Sue Freeman posted 3-28-98
Spicy Rice Meatballs
Yield: 6 servings
1 Egg
1/2 tsp. Salt
1/2 tsp. Italian herb seasoning or
1/8 tsp. basil, marjoram,
oregano, thyme
1/4 tsp. Pepper
1 clove Garlic, minced
1/4 cup Finely chopped onion
1 lb. Extra lean ground beef
8 oz. Ground veal (or turkey)
1/2 cup Long grain white rice
1/2 cup Fine dry bread crumbs
1 large Can tomato sauce (15 oz.)
1/2 cup Tomato juice
1 tsp. Chili powder
1 can 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.