Serves: 6
Total Calories: 265
In a large bowl, beat egg with salt, italian seasoning and pepper. Add garlic, onion, beef, veal, rice and bread crumbs mix well. Shape mixture into 1 1/2 inch balls. Place meatballs in a 5 quart or larger crockpot.
In same bowl, mix tomato sauce, tomato juice, chili powder and chilies pour over meatballs. Cover and cook on LOW 5 1/2-6 hours, until meatballs are no longer pink in center and rice is tender cut a meatball to test. Gently lift meatballs to a warm serving dish and keep warm. Skim and discard fat from sauce, if necessary Stir then spoon over meatballs.
*NOTE: substitute 1/8 teaspoon each basil, marjoram, oregano and thyme
This Spicy Rice Meatballs recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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