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    Source of Recipe


    1 egg
    1/2 ts salt
    1/2 ts Italian herb seasoning or 1/8 ea. basil, marjoram, oregano, thyme
    1/4 ts pepper
    1 cl garlic, minced
    1/4 c finely chopped onion
    1 lb extra lean gr. beef
    8 oz ground veal (or turkey)
    1/2 c long grain white rice
    1/2 c fine dry bread crumbs
    1 lg can tomato sauce (15 oz)
    1/2 c tomato juice
    1 t chili powder
    1 sm can diced green chiles (4oz)

    In a large bowl, beat eggs with salt, herb seasoning and pepper.
    Add garlic, onion, beef, veal, rice and crumbs, mix well. Shape
    mixture into 1 1/2 inch balls. Place meatballs in a 5 quart or
    larger electric slow cooker.

    In same bowl, mix tomato suace, tomato juice, chili powder and
    chiles, our over meatballs. Cover and cook at low setting until
    meatballs are no longer pink in center and rice is tender, cut a
    meatball to test (5 1/2-6 hrs). Gently lift meatballs to a warm
    serving dish and keep warm. Skim and discard fat from sauce, if
    necessary, Stir then spoon over meatballs.




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