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Porcupine Meatballs In The Crockpot


1 1/2 lb lean ground beef
1/2 c raw rice
1/2 c onion; finely chopped
1/2 c green pepper; finely chopped
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 tomato soup
1 cn diced tomatoes and liquid

In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooking pot. Pour soup over meatballs. Cover and slow cook for 7 to 8 hours or setting #4 for 4 to 5 hours.

Makes 4 to 6 servings.




STACKS, The Art of Vertical Food

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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.