Porcupine Meatballs
Rice adds moisture and texture to these tender meatballs. The rice
cooks in the meatballs in the moist slow cooker environment.
Equipment
- Crockpot
Ingredients
- 1 tablespoon butter
- ¼ cup minced onion
- ¼ cup minced green bell pepper
- ¼ cup uncooked long grain white rice
- 1 egg
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 pound 80% lean ground beef
- 1 8-ounce can tomato sauce
- ½ cup ketchup
- ½ teaspoon dried oregano leaves
Instructions
- In large skillet, melt butter over medium heat. Add onion and
- green pepper; cook and stir until crisp-tender, about 5 minutes.
- Remove from saucepan and place in large bowl; let cool for 15
- minutes.
- Add rice, egg, salt, and pepper and mix well. Add beef and mix
- just until combined. Form into 20 meatballs.
- In same skillet, brown meatballs on all sides, about 4–5 minutes
- total. Place in 3–4-quart slow cooker. Place tomato sauce,
- ketchup, and oregano into skillet; bring to a simmer, scraping up
- drippings. Pour over meatballs.
- Cover and cook on low for 7–8 hours or until meatballs are
- thoroughly cooked.
Notes & Wine Advice
Serve over mashed potatoes or rice.
Nutrition values
Calories: 420.59 kcal | Protein: 30.36 g | Fat: 19.53 g | Sodium: 947.34 mg