SPICY RICE MEATBALLS
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 t 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.