Ingredients
For the meatballs:
- 2 pounds ground beef or a mix of beef and pork
- ¾ cup uncooked long grain rice
- 1 small onion finely diced
- 1 egg lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
For the sauce:
- 15 oz can crushed tomatoes
- 15 oz can tomato sauce
- 2-10.5 oz cans condensed tomato soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar optional, lowers the acidity in the tomato sauce
Method
- Combine ground beef, rice, onion, garlic, egg, Worcestershire sauce, and seasonings. Roll into meatballs about 1 tablespoon or 1 ½ inches in size.
- In a bowl, whisk together crushed tomatoes, tomato sauce, condensed tomato soup, beef broth, Worcestershire sauce, Italian seasoning, and sugar.
- Spray the crock pot with nonstick cooking spray. Place the meatballs inside, (it's ok if they overlap) then pour the sauce over top.
- Cover and cook on Low for 7 hours or High for 3 1/2 hours, until the meatballs are tender and the rice is cooked through.
- Spoon over mashed potatoes, noodles, or serve with crusty bread to soak up all that sauce.