Title: Spicy Rice Meatballs
Categories: Crockpot, Meats
Yield: 6 Servings

- Marne Parry PKKW92A
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 cl 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 sm 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 1
1/2 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 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.
"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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini