slow Cooker Porcupine Meatballs with Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound - Extra Lean Ground Beef1 Pound - Ground Turkey1/3 Cup - Quinoa1/2 Cup - Skim MIlk1 - Beaten Egg White1 cloves - Garlic, Minced1 tsp - Dried Basil1 tsp - Salt1 Tbsp - Olive Oil1 ( 14 oz) - Jar Spaghetti Sauce1 (14.5 oz)- Can diced tomatoes1 1/2 Cups - Beef Broth1/2 Cup - Red Wine1 Tsp - Dried Basil1/2 tsp - Ground Cayenne Pepper2 - Bay Leaves2 Cloves - Garlic, MInced1(16 oz) Package frozen Pepper and Onion Stir fry Vegetable Blend
1.) Thoroughly combine beef, turkey, quinoa, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1 1/2 inch meatballs.
2.) Heat Olive Oil in a skillet over medium heat and brown the meatballs well on all sides,, about 15 minutes.
3.) 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.
4.) 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.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MBALMR1.
2.) Heat Olive Oil in a skillet over medium heat and brown the meatballs well on all sides,, about 15 minutes.
3.) 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.
4.) 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.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MBALMR1.
Nutritional Info Amount Per Serving
- Calories: 326.4
- Total Fat: 16.4 g
- Cholesterol: 79.4 mg
- Sodium: 835.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.8 g
- Protein: 26.1 g
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