Slow Cooker Porcupine Meatballs With Peppers Recipes

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SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS



Slow Cooker Porcupine Meatballs With Peppers image

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

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

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

CROCK POT PORCUPINE MEATBALLS



Crock Pot Porcupine Meatballs image

Make and share this Crock Pot Porcupine Meatballs recipe from Food.com.

Provided by Rachaels Kitchen Go

Categories     Peppers

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 1/2 lbs lean ground beef
1/2 cup raw rice (long grain)
1/2 cup scallion, chopped
1/2 cup green bell pepper, finely chopped
1 egg
1/4 teaspoon ground pepper
2 (10 3/4 ounce) cans tomato soup

Steps:

  • In mixing bowl combine ground beef, rice, scallion, green pepper, pepper.
  • Shape meat mixture into 24 meatballs, about 1-1/2 inches in diameter.
  • Place meatballs in crock pot.
  • Pour soup over meatballs.
  • Cover and cook on LOW setting for 7-8 hours.

Nutrition Facts : Calories 502.9, Fat 19.3, SaturatedFat 7.8, Cholesterol 163.4, Sodium 974.3, Carbohydrate 41.3, Fiber 3.1, Sugar 13.2, Protein 40

CROCK POT PORCUPINE MEATBALLS



Crock Pot Porcupine Meatballs image

Porcupine meat balls are quick and easy to make for my kids, and now I have a slower cooker (crock pot) they are even easier As an added bonus i buy more of the mince and make double batches of the balls and freeze them so easy to take them out and pop in cooker with everything else Also can make the balls as mini's for parties, they are a great hit.

Provided by Mandiemoo

Categories     One Dish Meal

Time 6h15m

Yield 18 balls, 4-6 serving(s)

Number Of Ingredients 8

1 lb lean ground beef (600gm) or 1 lb lamb (600gm)
1/2 cup uncooked rice
1 small finely chopped onion
1 pinch salt
1 pinch pepper
1 teaspoon mixed herbs
1 egg
2 (8 ounce) cans tomato soup (420gm each)

Steps:

  • Mix ground beef, rice, onions, egg and seasonings. With hands, shape into small meatballs 1inch to 1 1/2 inch (3cmm) are best shape.
  • Add to crock pot with tomato soup.
  • Cook on low for 5-7 hours (as slow cookers vary).
  • As an extra sometimes I put two handfuls of rice into the soup.
  • This can also be cooked on the stove top but add 2 tins of water and cook covered for 1 hour).

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS



Slow Cooker Porcupine Meatballs With Peppers image

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

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

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

PORCUPINE MEATBALLS IN CROCK POT!



Porcupine Meatballs in Crock Pot! image

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

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

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!

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS



Slow Cooker Porcupine Meatballs With Peppers image

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

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

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

SLOW COOKER PORCUPINE MEATBALLS WITH PEPPERS



Slow Cooker Porcupine Meatballs With Peppers image

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

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

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

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