Porcupine Meatballs with Enchilada Sauce  

Sunday, February 15, 2009



Cook Time: 6 hours

Ingredients:

  • 1 to 1 1/2 pounds lean ground beef or turkey
  • 1/2 cup long-grain rice
  • 1/2 cup finely chopped green bell pepper
  • 2 tablespoons minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (approximately 20 ounces) enchilada sauce
  • 1/4 cup water

Preparation:

In a medium bowl, combine turkey, rice, bell pepper, onion, salt and black pepper; mix well. Shape into balls about 1 inch in diameter; place in slow cooker. Combine enchilada sauce with the water; pour over the turkey porcupine meatballs. Cover and cook on LOW setting for about 5 1/2 to 6 1/2 hours or until rice is tender. Converted rice (Uncle Ben's) tends to hold up a little better than regular long grain. Check near the end of cooking time to make sure rice does not get mushy. To serve, spoon sauce over meatballs.
Makes about 2 dozen meatballs.

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1 comments: to “ Porcupine Meatballs with Enchilada Sauce

  • Anonymous
    January 29, 2011 at 5:50 PM  

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