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Slow Cooker Porcupine Meatballs With Peppers
Slow Cooker Porcupine Meatballs With Peppers
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Prep Time:
15 minutes
Cook Time:
375 minutes
Total Time:
390 minutes
Slow cooker rice-filled meatballs simmered in savory tomato sauce with peppers.
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
  • 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
Instructions:
  • Mix together ground beef, rice, milk, egg, garlic, basil, and salt until fully combined. Shape the mixture into approximately 16 meatballs, each about 1-1/2 inches in size.
  • In a skillet over medium heat, sizzle the meatballs in olive oil until deeply golden on all sides, approximately 15 minutes.
  • Combine the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and minced garlic cloves in a slow cooker. Gently stir to combine all the ingredients. Add the meatballs and stir gently to coat them with the sauce. Sprinkle the frozen vegetables over the top without stirring. Cover and cook on Low for 6 to 8 hours until the meatballs are tender and the vegetables are cooked.
  • An hour before serving, give the sauce a gentle stir to ensure the meatballs stay intact, then remove the bay leaves. Simmer for an additional hour to enhance the flavors and thicken the sauce.

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