slow Cooker Porcupine Meatballs with Peppers

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of slow Cooker Porcupine Meatballs with Peppers calories by ingredient
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Remake of an Allrecipes pecipe by Lasher62 Remake of an Allrecipes pecipe by Lasher62
Number of Servings: 8


    1 pound - Extra Lean Ground Beef
    1 Pound - Ground Turkey
    1/3 Cup - Quinoa
    1/2 Cup - Skim MIlk
    1 - Beaten Egg White
    1 cloves - Garlic, Minced
    1 tsp - Dried Basil
    1 tsp - Salt
    1 Tbsp - Olive Oil
    1 ( 14 oz) - Jar Spaghetti Sauce
    1 (14.5 oz)- Can diced tomatoes
    1 1/2 Cups - Beef Broth
    1/2 Cup - Red Wine
    1 Tsp - Dried Basil
    1/2 tsp - Ground Cayenne Pepper
    2 - Bay Leaves
    2 Cloves - Garlic, MInced
    1(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.

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