Preparation:
In a large bowl, beat egg with salt, basil and pepper. Add garlic, onion, beef, rice and crumbs; mix well. Shape meatballs in a 5-quart crockpot.
In same bowl, mix bbq sauce and chilies; pour 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 to 6 hours).
Serve over rice. |
