Monday, May 20, 2013
Who needs spaghetti? These famous meatballs are good enough to stand on their own. Enjoy them however you like. The rice gives them even more filling for a non-traditional variation on this Italian staple.
At a glance
- 1 1/2 lb. lean ground beef
- 1/2 cup of raw rice
- 1/2 cup onion, finely chopped
- 1/2 cup green pepper, finely chopped
- 1 egg
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 (10 1/2 oz.) can of tomato soup
- 1 can of diced tomatoes
In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt, and pepper; mix well to blend and shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter; place meatballs in crockpot. Pour soup over meatballs. Cover and slow cook for 7 to 8 hours.