· 1 Egg
· 1/2 teaspoon Salt
· 1/2 teaspoon Italian herb seasoning
· 1/4 teaspoon Pepper
· 1 clove Garlic, minced
· 1/4 cup Finely chopped onion
· 1 pound Extra lean ground beef
· 8 ounces 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 teaspoon Chili powder
· 1 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 sauce, 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.
· 1/2 teaspoon Salt
· 1/2 teaspoon Italian herb seasoning
· 1/4 teaspoon Pepper
· 1 clove Garlic, minced
· 1/4 cup Finely chopped onion
· 1 pound Extra lean ground beef
· 8 ounces 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 teaspoon Chili powder
· 1 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 sauce, 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.
