| 170 | 171 | 172 | 173 | 174 |
| 1 | 47 | 95 | 142 | 189 |
|
Spicy Rice Meatballs
•
1
1
1
Egg
/2 teaspoon Salt
/2 teaspoon Italian herb seasoning
/4 teaspoon Pepper
clove Garlic, minced
/4 cup Finely chopped onion
pound Extra lean ground beef
ounces Ground veal (or turkey)
/2 cup Long grain white rice
/2 cup Fine dry bread crumbs
large Can tomato sauce (15 oz)
/2 cup Tomato juice
•
•
• 1
• 1
• 1
• 1
• 8
• 1
• 1
• 1
• 1
• 1
• 1
teaspoon Chili powder
small 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.
Spicy Rice Meatballs
163
Page
Quick Jump
|