1 egg
1/2 teaspoon salt
1/2 teaspoon Italian herb seasoning or 1/8 teaspoon
    each basil, marjoram, oregano and thyme
1/4 teaspoon pepper
1 garlic clove, minced
1/4 cup finely chopped onion
1 pound extra lean ground beef
8 ounces ground veal or turkey
1/2 cup long grain white rice
1/2 cup fine dry bread crumbs
1 (15 ounce) can tomato sauce
1/2 cup tomato juice
1 teaspoon chili powder
1 (4 ounce) can green chiles, diced

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 crockpot.

In same bowl, mix tomato sauce, tomato juice, chili powder and chiles; pour over meatballs. Cover and cook on LOW until meatballs are no longer pink in center and rice is tender; cut a meatball to test (5 1/2 to 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.

Yields 6 servings.