Porcupine Meatballs with Enchilada Sauce
Cook Time: 6 hours
Total Time: 6 hours
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
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.