Porcupine Meatballs -

These easy slow cooker porcupine meatballs mix ground beef and rice right in the pot, no bowl needed! Cooked low and slow in a rich tomato sauce, they’re soft, filling, and full of old-fashioned comfort. A simple 5-ingredient dinner that’s perfect for busy families and cozy nights at home.

This slow cooker 5-ingredient Amish porcupine meatball recipe is a simple, filling dinner that has been made by farm families for many, many years. The dish gets its funny name “porcupine” because the little bits of white rice stick out of the meatballs after they cook, kind of like tiny porcupine quills.

On days when I look in the fridge and can’t think of what to make, this recipe always saves me. I just mix raw white rice into raw ground beef right inside the slow cooker, add three more simple pantry items, put the lid on top, and let the slow cooker do all the work. It’s a plain, hearty meal that tastes like the comfort food you remember from church potlucks and grandma’s kitchen table.

Serve these porcupine meatballs right in their yummy tomato gravy, spooned over a big scoop of mashed potatoes or buttery egg noodles. Add a side of green beans or sweet corn if you have some. A simple lettuce salad with a tangy dressing helps balance out the rich, saucy meatballs.

If you’re feeding a big group, pass around a basket of warm dinner rolls or sliced bread so everyone can soak up every last bit of the sauce. Finish the meal off with something easy like applesauce or a slice of pie for a true Midwestern-style dinner.

Servings: 4 to 6

Ingredients

1 ½ pounds ground beef (80–85% lean)
½ cup uncooked long-grain white rice
¾ teaspoon table salt
½ teaspoon black pepper
2 cans (10.5 oz each) tomato soup

Slow Cooker Porcupine Meatballs: Directions

Place your slow cooker on a flat, sturdy counter or table. Lightly grease the inside of the slow cooker bowl with a small amount of oil or cooking spray. This helps stop the meatballs from sticking as they cook.
Add the ground beef and the uncooked white rice straight into the empty slow cooker bowl. Sprinkle the salt and black pepper over the meat and rice.
Using clean hands, gently mix the rice into the beef right there in the slow cooker. Keep mixing until the rice and seasoning are spread evenly through the meat. Try not to mix too much, just stop once it looks combined.
With your hands, roll the beef and rice mixture into small balls, about the size of a golf ball. Place them in the bottom of the slow cooker in one flat layer. If you have more, make another layer on top. Spread it out so it cooks evenly.
Pour the condensed tomato soup evenly over the top of all the meatballs. Use the back of a spoon to spread the soup gently so every meatball gets some sauce and there are no dry spots left. Do not add any water — the meat juices and steam will turn the soup into a thick gravy while it cooks.
Put the lid on the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 2½ to 3 hours. The meatballs are done when they are cooked all the way through, the rice inside is soft, and the tomato soup has turned into a thick, tasty sauce. Try not to lift the lid during the first couple of hours, so the heat stays trapped inside.
Once the cooking time is done, gently move a few meatballs to check that none are stuck to the bottom. Taste the sauce. Add a little more salt or pepper if you want more flavor. If the sauce looks too thick, stir in 2 to 4 tablespoons of hot water or broth to thin it out a bit.
Serve the porcupine meatballs hot, with plenty of the tomato gravy spooned over each serving.