Source: Food Network
Yield: 4 servings
- ½ pound ground beef
- ½ cup uncooked rice
- ½ cup onion, finely chopped
- ½ cut green pepper, finely chopped
- 1 egg
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 (10 ounce) can tomato soup
- 1 can diced tomatoes
Combine first 7 ingredients, mixing well to combine.
Shape hamburger mixture into roughly 20-24 meatballs about 1 1/2 inches around.
Place meatballs in crockpot and pour soup and tomatoes (plus juice from tomatoes) over the meatballs.
Cover and cook on low for 7-8 hours or high for 4 hours.
Meatballs can be prepared the night before and refrigerated, or up to a week before and frozen until ready to use.
Per serving: Calories 275.7, Calories from Fat 75; Total Fat 8.3g; Saturated Fat 3.0g; Cholesterol 84.5mg; Sodium 914.4mg; Total Carbohydrate 33.3g; Protein 16.8g