Porcupine Meatballs In Slow Cooker

These slow cooker porcupine meatballs are a simple, budget-friendly comfort meal, just like the ones my grandmother used to make when money was tight but she still had a full table to feed. With only ground beef, rice, tomato soup, and a splash of water, these meatballs turn out soft and tender. As they cook, the rice puffs up inside them, making little bumps that look like porcupine quills — all sitting in a warm, bright red tomato sauce.

It’s a great recipe for busy days. You can mix it together in the morning, let it cook low and slow all afternoon, and end up with a big meal that won’t cost much but will still fill everyone up.

Serve these porcupine meatballs straight from the slow cooker, with lots of that warm tomato sauce spooned right over the top. They taste amazing served over mashed potatoes, buttered egg noodles, or plain white rice if you want to make the meal go even further. Pair them with a simple green veggie, like steamed green beans, a fresh salad, or frozen peas warmed up with a little butter and salt. A piece of buttered bread or a soft dinner roll is perfect for soaking up all that leftover sauce.

These easy slow cooker porcupine meatballs turn simple pantry items into a warm, filling dinner the whole family will love. Ground beef and rice cook together into soft, tender meatballs, simmered slowly in a rich tomato sauce. It’s a budget-friendly comfort food classic that’s perfect for busy days and big appetites.

Servings: 6–8

Ingredients

• 2 pounds ground beef (80–85% lean)
• 1 cup uncooked long-grain white rice
• 2 cans (10.5 ounces each) condensed tomato soup
• 1½ cups water

Porcupine Meatballs In Slow Cooker: Directions

1. Mix the meat and rice. In a large bowl, add the ground beef and the uncooked rice. Use clean hands to mix them together gently until the rice is spread evenly through the meat. Try not to mix too much or squeeze too hard, since this can make the meatballs tough instead of soft.
2. Shape the meatballs. Roll the mixture into balls about 1½ inches wide, using your palms to gently shape each one. You should end up with around 24 to 28 meatballs, depending on how big you make them. Place each one on a plate or tray as you finish rolling.
3. Get the slow cooker ready. Lightly spray or grease the inside of your slow cooker so the meatballs don’t stick. Place the meatballs inside in one snug layer along the bottom. If they don’t all fit in one layer, you can stack a few more on top, tucking them into the gaps between the others.
4. Make the sauce. In a medium bowl or a large measuring cup, whisk the condensed tomato soup together with the water until it’s smooth and well blended. It should look like a thin, watery tomato sauce.
5. Pour the sauce over the meatballs. Slowly pour the tomato mixture over the meatballs so it covers most of them. If needed, gently tilt the slow cooker a little so the sauce spreads evenly and settles around each meatball.
6. Cook low and slow. Put the lid on the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The meatballs are done when there’s no pink left inside, the rice has turned soft and tender, and the sauce is bubbling gently with a slight shine on top.
7. Baste and finish. When the cooking time is up, carefully take off the lid, tilting it away from your face so the hot steam doesn’t burn you. Use a spoon to scoop some sauce over the tops of the meatballs so they look glossy and coated.
8. Serve hot. Spoon the meatballs onto plates straight from the slow cooker, adding extra tomato sauce over each serving. Enjoy them warm with your favorite side dish.

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