Porcupine Meatballs with Enchilada Sauce

Porcupine Meatballs with Enchilada Sauce

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.