Slow Cooker Porcupine Meatballs With Peppers

Name: Slow Cooker Porcupine Meatballs With Peppers
Prep time: 15 min
Cook time: 375 min
Total time: 390 min
Ingredients: 2 pounds lean ground beef; 0.66666668653488 cup uncooked white rice; 0.5 cup milk; 1 beaten egg; 2 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon salt; 1 tablespoon olive oil; 1 (14 ounce) jar spaghetti sauce; 1 (14.5 ounce) can diced tomatoes; 1.5 cups beef broth; 0.5 cup red wine; 1 teaspoon dried basil; 0.5 teaspoon ground cayenne pepper; 2 bay leaves; 3 cloves garlic, minced; 1 (16 ounce) package frozen pepper and onion stir fry vegetable blend

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Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like just olive oil, basil, garlic, and a dash of salt), or with some nice crusty bread.

Recipe by LASHER62

Published on April 2, 2019

3

Prep Time:

15 mins

Cook Time:

6 hrs 15 mins

Total Time:

6 hrs 30 mins

Servings:

6

Yield:

16 meatballs with sauce

Jump to Nutrition Facts

Ingredients

2 pounds lean ground beef
⅔ cup uncooked white rice
½ cup milk
1 beaten egg
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon salt
1 tablespoon olive oil
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 ½ cups beef broth
½ cup red wine
1 teaspoon dried basil
½ teaspoon ground cayenne pepper
2 bay leaves
3 cloves garlic, minced
1 (16 ounce) package frozen pepper and onion stir fry vegetable blend

Directions

Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.

Cook's Note:

You can substitute fresh red and green bell peppers and yellow onion, cut into strips, for the frozen pepper mix.

We are garlic lovers, and slow-cooked garlic is good but subtle. I like to add two additional cloves of garlic to the sauce about 30 minutes before serving to give it a bolder garlic flavor.

Nutrition Facts (per serving)

557	Calories
24g	Fat
42g	Carbs
37g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 557
% Daily Value *
Total Fat 24g	31%
Saturated Fat 9g	44%
Cholesterol 133mg	44%
Sodium 1107mg	48%
Total Carbohydrate 42g	15%
Dietary Fiber 6g	21%
Total Sugars 9g
Protein 37g
Vitamin C 16mg	78%
Calcium 122mg	9%
Iron 7mg	37%
Potassium 956mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.