Porcupine Meatballs

	1 1/2 pounds lean ground beef
	1/2 cup raw rice (regular white)
	1/2 cup onion, finely chopped
	1/2 cup green bell pepper, finely chopped
	1 egg
	1 teaspoon salt
	1/4 teaspoon pepper
	1 (10 ounce) can tomato soup
	1 (14 ounce) can diced tomatoes
	1 (8 ounce) can tomato sauce

Combine first 7 ingredients, then shape into meatballs about 1 1/2 inches in diameter. You can either cook them now or freeze for later use. If freezing, put them on wax paper and freeze. After freezing, transfer them to a large freezer bag and freeze until ready to use.

Put meatballs, either frozen or fresh, into the crock-pot and cover with tomato, diced tomatoes and tomato sauce. Cover and cook 8 to 10 hours on LOW or 5 to 6 hours on HIGH.