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.