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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Slow Cooker Porcupine Meatballs with Peppers Recipe

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This recipe for Slow Cooker Porcupine Meatballs with Peppers is from The Clark Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. lean ground beef
2/3 cup uncooked white rice
1/2 cup milk
1 beaten egg
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. salt
1 tbsp. olive oil
1 14oz.jar spaghetti sauce
1 14.5 oz. can diced tomatoes
1 1/2 cup red wine
1 tsp. dried basil
1/2 tsp. cayenne pepper
2 bay leaves
3 cloves garlic, minced
1 16 oz. pkg. Frozen pepper & onion stir fry vegetable blend

Directions:
Directions:
1. Thoroughly combine ground beef, rice, milk, egg, garlic, basil and salt in a bowl. Form the mixture into 1 1/2 inch meatballs.
2. Heat olive oil in a skillet over medium heat and brown the meatballs well on all sides (about 15 minutes)
3. Place 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 in slow cooker and stir gently to cover with sauce. Shake the frozen vegetables over the sauce without stirring and cook on low, covered, for 6-8 hours until meatballs are tender and vegetables are cooked.
4. About an hour before serving, gently stir the sauce being careful not to break the meatballs and remove the bay leaves. Cook for 1 hour to blend the flavor sand thicken the sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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