I love slow cooked meals. They are usually so easy to make and taste so good. Rice is a frequent item you will see at our house because by it’s affordable and by itself usually gluten-free. After years I finally figured out a recipe to make homemade gluten-free meatballs that don’t taste gluten-free. Now it was time to pair them with something. I decided to go with rice, because we love it and because it can do pretty well in a Crock-Pot. I knew I didn’t want a red sauce, this time I wanted a creamier and less acidic sauce.
- 2 lb. ground beef
- 2/3 cup instant mashed potatoes (several brands are gluten-free)
- 1 tbsp parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 large eggs
- 1 package onion soup (I used Lipton’s, it’s gluten-free)
- 16 oz sour cream
- 3 cups beef stock
In a large bowl combine all ingredients except for the stock and sour cream.
Form meatballs, rolling contents of the mix into 1.5-2 inch balls.
Place meatballs in the crock.
In bowl combine 3 cups beef stock and 16 oz sour cream and mix well.
Cover the meatballs with the sauce you’re just put together.
Cook on high for 2 hours.
Add 2.5 cups Minute Rice and 1x 14.4 oz bag frozen sweet peas.
Cover it back up and cook on high for 30 minutes.
Sprinkle a little cheese on top and serve immediately with salt and pepper to taste.
If you’re into coming up with Crock-Pot recipes be sure to enter Crock-Pot’s annual Ultimate Crock-Pot Crock-Star Contest, which kicks off on October 1. To enter just visit www.crockstars.com anytime between October 1-31 and submit your entry. And if you don’t have a Crock-Pot or need to replace the one you have, be sure to enter my Crock-Pot giveaway!