Slow Cooker Porcupine Meatballs

These slow cooker porcupine meatballs are soft, juicy, and full of cozy tomato flavor. Made with just ground beef, rice, tomato soup, and water, they’re an easy, budget-friendly dinner. The rice puffs up inside each meatball, making them tender and fun to eat. Great for busy days and big families!

These slow cooker 4-ingredient porcupine meatballs are a comforting, money-saving meal, just like the ones my grandma 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 bit of water, these meatballs turn out super soft and tender. As they cook, the rice puffs up inside, making little bumps that look like porcupine quills, all sitting in a warm, bright red tomato sauce.

It’s the kind of recipe you can throw together in the morning, let it slowly cook all afternoon, and then feed a big group of people without spending a lot of money.

You can serve these porcupine meatballs right from the slow cooker, with plenty of that rich tomato sauce spooned on top. They taste amazing over mashed potatoes, buttery egg noodles, or even plain white rice if you want to stretch the meal even further. Add a simple veggie side, like steamed green beans, a tossed salad, or warm peas with a little butter and salt. A piece of buttered bread or a soft dinner roll is perfect for soaking up all that yummy sauce.

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

Slow Cooker Porcupine Meatballs: Directions

1. In a large mixing bowl, add the ground beef and the uncooked rice together. Using clean hands, gently mix them so the rice spreads evenly through the meat. Try not to squeeze or mix too much, so the meatballs stay soft and tender.
2. Roll the meat mixture into small balls, about 1½ inches wide, using your hands. You should be able to make around 24 to 28 meatballs, depending on how big you make each one. Place the shaped meatballs on a plate or tray as you go.
3. Spray or lightly grease the inside of your slow cooker so the meatballs don’t stick. Place the meatballs in a single layer at the bottom, close together. If they don’t all fit, you can add a second layer on top, placing them in the little gaps between the bottom layer.
4. In a medium bowl, whisk the tomato soup and water together until it looks smooth and well mixed, like a thin tomato sauce.
5. Slowly pour the tomato sauce over the meatballs in the slow cooker, making sure most of each meatball is covered. If needed, gently tilt the slow cooker so the sauce spreads evenly around all the meatballs.
6. 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 ready when there’s no pink left inside, the rice is soft, and the sauce is bubbling gently with a shiny look.
7. Carefully take off the lid, letting the hot steam escape away from your face. Use a spoon to scoop some sauce over the tops of the meatballs. Serve them hot, straight from the slow cooker, with extra sauce spooned over each serving.