Slow-Cooker Porcupine Meatballs

1 lb ground beef, turkey or chicken
1 cup cooked rice
1 egg
1/4 cup or less finely chopped onion
2 tbsp ketchup
1 tbsp your favourite seasoning mix (I used Epicure Bruscetta)
salt and pepper to taste
1 jar salsa


Pour enough salsa into oval slow cooker to cover bottom by 1/2 inch or more; preheat slow-cooker on high. Combine all other ingredients and then form into large meatballs (my batch turned out to be 5). Brown on med-high heat until brown, using 2 large spoons to turn very carefully. It doesn't have to be completely brown all over. Carefully transfer meatballs to slowcooker; turn heat down to low and cover with the remaining salsa. Cook on low for about 2 hours. Serve with grilled veggies. You'll be lucky to have any leftover for lunch the next day!

Tip: If you are using an already opened jar of salsa, simply use chopped tomatoes on the bottom layer...or use part tomatoes and part salsa on the bottom...a great way to use up tomatoes which are not fresh enough to use in salads.

Tip: When making rice, make a little extra to keep in the freezer in small batches for recipes such as this, or to add to soups.