Slow-Cooked Meatballs

Slow-Cooked Meatballs

Ingredients:
1 cup uncooked long-grain white rice
1 small yellow onion, finely chopped
3 cloves garlic, minced
2 teaspoons dried parsley

Directions:
1⁄ tablespoon dried dill
2
1 egg
1⁄ cup all-purpose flour
4
2 cups tomato juice or tomato-vegetable juice
2–4 cups water
2 tablespoons butter
Salt and freshly ground black pepper to taste
1. Make the meatballs by mixing the ground beef with the rice, onion, garlic,
parsley, dill, and egg; shape into small meatballs and roll each one in flour.
2. Add the tomato or tomato-vegetable juice to a 4-quart slow cooker. Carefully
add the meatballs. Pour in enough water to completely cover the meatballs. Add
the butter. Cover and cook on low for 6–8 hours, checking periodically to make
sure the cooker doesn’t boil dry. Taste for seasoning and add salt and pepper if
needed.
STUFFED ONIONS
At the end of a long day, few things are better than sweet stuffed onions served with
a salad.
Yields 4–6 servings
4 large Vidalia onions, peeled
1⁄ pound ground beef
2
1⁄ teaspoon ground allspice
4
1⁄ teaspoon dried dill
4