Super Easy Slow Cooker Porcupine Meatballs

Ever had one of those days when you’re craving a comforting home-cooked meal but dread the thought of spending hours in the kitchen? I know the feeling well, and on days like this, I pull out the slow cooker. These slow cooker Porcupine Meatballs are super easy, and they’re so good! With bits of cooked rice poking out from each meatball, they look like little porcupines! The whole family loves this recipe – even the kids – and I know you’ll love it, too!

I love using my slow cooker. There’s something so satisfying about loading ingredients into it and then before long, dinner is served. Slow cooking is so easy – the hardest part is smelling all the amazing flavors while they’re cooking!

These Slow Cooker Porcupine Meatballs are so easy and so delish! You mix uncooked rice into the meat mixture, pop them into the sauce, and put the lid on. That’s it! Dinner is done! This 1-dish dinner is easy and delish served with all your favorite sides.

What You’ll Love About Slow Cooker Porcupine Meatballs:

• They’re so easy to make. Just mix, shape, and let the slow cooker do the rest.
• These Porcupine Meatballs are made with budget-friendly ingredients that are easy to find.
• The sauce is infused with the flavor from the cooking meatballs and is so delish! 
• Serve them over pasta, rice, or with crusty bread for a satisfying meal.

Ingredients:

• Lean ground beef
• Long grain rice – Not instant rice.
• Egg
• Dehydrated onion flakes
• Garlic powder
• Italian seasoning
• Salt
• Fresh cracked black pepper

For the sauce:

• Crushed tomatoes
• Water
• Italian seasoning
• Balsamic vinegar
• Fresh basil
• Salt and pepper – To taste.

How To Make Slow Cooker Porcupine Meatballs:

1. In a large mixing bowl, combine the ground beef, dehydrated onion flakes, garlic powder, Italian seasoning, salt, and black pepper. Mix until everything is well combined.
2. In a smaller bowl, whisk the egg and mix in the rice. Then, work the egg and rice mixture into the meat mixture.
3. Roll the meat mixture into meatballs, about the size of ping pong balls. Place the meatballs on a plate or baking sheet lined with parchment paper as you go.
4. Add the crushed tomatoes to the insert of the slow cooker along with ½ cup of water and the remaining teaspoon of Italian seasoning, then nestle your meatballs gently into the sauce.
5. Cover the slow cooker with the lid and cook on low for 4-5 hours or on high for 3-4 hours, or until the meatballs are cooked through and the rice is tender.
6. Scoop the cooked meatballs out of the sauce. Stir in the balsamic vinegar and torn basil. Adjust the seasoning with salt and pepper to taste.
7. Serve them meatballs hot, garnished with additional fresh basil if desired. Enjoy!

Step-By-Step Process

Heather’s Tried and True Tips

• Use lean ground beef for meatballs that are juicy but not greasy.
• Don’t substitute instant rice for long grain rice, as the cooking times and textures are different.
• Feel free to customize the seasoning to suit your taste. Add a pinch of red pepper flakes for heat or swap out the Italian seasoning for your favorite herb blend.

Make It A Meal

Serve these delectable Slow Cooker Porcupine Meatballs over a bed of spaghetti or alongside creamy mashed potatoes for a classic comfort food feast. Don’t forget to add a sprinkle of grated Parmesan cheese on top for extra richness.

Storage

If you somehow end up with leftovers (though it’s unlikely with a dish this tasty!), store them in an airtight container in the refrigerator for up to 3 days. To freeze, transfer cooled meatballs and sauce to freezer-safe bags or containers and store for up to 3 months. Simply thaw in the refrigerator overnight and reheat gently on the stove or in the microwave until heated through for a quick and comforting meal anytime.