Rating: 4 stars 4.1
69 Ratings
  • 5 star values: 35
  • 4 star values: 20
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 3

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 Summary

prep:
15 mins
cook:
6 hrs 15 mins
total:
6 hrs 30 mins
Servings:
6
Yield:
16 meatballs with sauce
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

557 calories; protein 37.3g; carbohydrates 41.6g; fat 24.4g; cholesterol 133.1mg; sodium 1107.3mg. Full Nutrition
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