Instructions: In a medium bowl, combine turkey, rice, bell pepper, onion, salt and black pepper; mix well. Shape into balls about 1 1/2 inches in diameter; place in slow cooker.

Combine enchilada sauce and water; pour over meatballs. Cover and cook on LOW about 6 hours or until rice is tender.

To serve, spoon sauce over meatballs.

This recipe yields about 18 to 20 meatballs.

Yield: 18 to 20 meatballs

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.