Slow Cooker Porcupine Meatballs With Peppers Recipes

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

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.

Provided by LASHER62

Categories Main Dish Recipes Meatball Recipes

Time 6h30m

Yield 6

Number Of Ingredients 17

Slow Cooker Porcupine Meatballs With Peppers image

Steps:

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.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 41.6 g, Cholesterol 133.1 mg, Fat 24.4 g, Fiber 5.8 g, Protein 37.3 g, SaturatedFat 8.7 g, Sodium 1107.3 mg, Sugar 8.7 g

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

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

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.

Provided by LASHER62

Categories Meatballs

Time 6h30m

Yield 6

Number Of Ingredients 17

Slow Cooker Porcupine Meatballs With Peppers image

Steps:

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.

Nutrition Facts : Calories 556.7 calories, Carbohydrate 41.6 g, Cholesterol 133.1 mg, Fat 24.4 g, Fiber 5.8 g, Protein 37.3 g, SaturatedFat 8.7 g, Sodium 1107.3 mg, Sugar 8.7 g

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

PORCUPINE MEATBALLS IN CROCK POT!

Easy to make and tasty meal. Meatballs can be made ahead of time and frozen. I hope you like it. Prep time includes chopping the onion and pepper.

Provided by Bekah

Categories One Dish Meal

Time 7h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

Porcupine Meatballs in Crock Pot! image

Steps:

Combine first 7 ingredients, mixing well to combine.
Shape hamburger mixture into roughly 20-24 meatballs about 1 1/2 inches around.
Place meatballs in crockpot and pour soup and tomatoes (plus juice from tomatoes) over the meatballs.
Cover and cook on low for 7-8 hours or high for 4.
I usually make the meatballs the night before, or even a week before, then freeze them until ready to use.
Makes for a real quick preparation time.
ENJOY!

Ingredients

1/2 lb hamburger
1/2 cup rice
1/2 cup onion, chopped up finely
1/2 cut green pepper, chopped up finely
1 egg
1 teaspoon salt
1/4 teaspoon pepper
1 (10 ounce) can tomato soup
1 can diced tomatoes or 1 can sliced tomatoes

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In a large bowl, combine the ground beef, white rice, grated white onion, minced garlic, large egg, seasoned salt, pepper, and dried basil. Knead the mixture until just combined avoiding over-mixing (makes the meatloaves denser)
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Slow Cooker Porcupine Meatballs With Peppers Recipes

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

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.

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS

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.

PORCUPINE MEATBALLS IN CROCK POT!

Easy to make and tasty meal. Meatballs can be made ahead of time and frozen. I hope you like it. Prep time includes chopping the onion and pepper.

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