Super Easy Slow Cooker Porcupine Meatballs
Add Preferred SourceEver 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!
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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.
Ingredients:
- Lean ground beef – I use lean beef so excess fat doesn’t render out and make the sauce greasy during the long cook.
- Long-grain rice – Not instant rice. Instant rice will overcook and turn mushy in the slow cooker.
- Egg – Large eggs work well here.
- Dehydrated onion flakes – I stick with dehydrated onion here to avoid adding moisture that can cause the meatballs to fall apart.
- Fresh garlic, minced – Fresh garlic is important here; powdered or jarred garlic won’t give the same flavor.
- Italian seasoning – Use a standard Italian blend; heavily salted blends can throw off the final seasoning.
- Salt
- Freshly cracked black pepper – I prefer freshly cracked, but pre-ground is fine if that’s what you have.
For the sauce:
- Crushed tomatoes –Use a good quality crushed tomato. I love San Marzano tomatoes, or you could use fire roasted crushed tomatoes. This is the backbone of the sauce, so quality counts.
- Water – This is needed so the rice cooks through without the sauce becoming too thick.
- Italian seasoning –I like using salt-free and sugar-free Italian seasoning, but use what you’ve got on hand.
- Balsamic vinegar –If you don’t have balsamic, you can add a pinch of sugar to the sauce instead.
- Fresh basil – I add it at the end so it doesn’t darken or turn bitter during cooking.
- Salt and pepper – Adjust at the end, once the sauce has finished cooking.
How To Make Slow Cooker Porcupine Meatballs
Scroll down for the full instructions with exact measurements and printable instructions.
In a large mixing bowl, combine the ground beef, dehydrated onion flakes, garlic powder, Italian seasoning, salt, and black pepper. Use clean hands or a sturdy spoon to mix just until everything is evenly combined, being careful not to overwork the meat.
In a small bowl, whisk the egg until smooth, then stir in the uncooked rice. Add this mixture to the seasoned meat and gently work it in until fully incorporated. The mixture should be moist and cohesive.
Roll the meat mixture into meatballs about the size of ping pong balls and set them aside on a parchment-lined baking sheet as you work. Keeping them uniform in size helps them cook evenly.
Pour the crushed tomatoes into the slow cooker insert and stir in about ½ cup of water along with the remaining Italian seasoning. Gently nestle the meatballs into the sauce, making sure they are mostly submerged.
Cover with the lid and cook on low for 4–5 hours or high for 3–4 hours, until the meatballs are cooked through and the rice inside is tender. The internal temperature should reach 160°F (71°C).
Carefully remove the meatballs from the sauce. Stir the balsamic vinegar and torn basil into the sauce, then taste and adjust the seasoning with additional salt and pepper if needed. Return the meatballs to the slow cooker or serve them hot, garnished with extra fresh basil if desired.
Chef Jenn’s 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.
Slow Cooker Porcupine Meatballs
Ingredients
- 1 pound lean ground beef
- ½ cup long grain rice not instant rice
- 1 egg
- 1 tablespoon dehydrated onion flakes
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- Fresh cracked black pepper
for the sauce
- 1 28 ounce canned crushed tomatoes
- ½ cup water
- 1 teaspoon Italian seasoning
- 1 tablespoon balsamic vinegar
- ¼ cup basil torn
- salt and pepper to taste
Instructions
- Combine the ground beef, onion flakes, garlic powder, Italian seasoning, salt, and black pepper in a large bowl, mixing just until combined.
- Whisk the egg with the uncooked rice, then gently mix it into the meat. Form the mixture into ping pong–size meatballs.
- Stir the crushed tomatoes, ½ cup of water, and the remaining Italian seasoning in the slow cooker, then add the meatballs.
- Cover and cook on low for 4–5 hours or high for 3–4 hours, until the meatballs are cooked through, the rice is tender, and the internal temperature reaches 160°F (71°C).
- 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.
- Stir the balsamic vinegar and basil into the sauce, adjust the seasoning, and serve hot.
Notes
Chef Jenn’s 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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Always looking for new slow cooker meals and this one really hit the spot! Put the porcupine meatballs over pasta and it came out amazing. Thanks for this awesome recipe!
My mom made Porcupine Meatballs back in the 1960’s! They are so much easier in the Crock Pot, so that’s how I will make them from now on. I was wondering if you could substitute ground turkey for ground beef to lower the fat and cholesterol; I will try that next. And I shape the meatballs with a little scoop I also use for cookie dough so they are all uniform, plus I think that is a time saver too.
For sure! Use whatever ground meat you like. I would worry about the turkey being dry but they’d prob be OK with the sauce. Great tip about the scoop!
Happy eating! ~Jenn
I haven’t tried this yet but I cant wait, similar to something my mom used to make. Question: My husband will not eat any kind of tomatoes, but will eat sauce that he sees no tomato in. How should I modify the sauce?
Hmm, good question! Crushed tomatoes have no chunks, but you could also use a can of plain tomato sauce. Enjoy! ~Jenn
Do you put the meatball back in the pot with the balsamic vinegar then serve?
You can, or you can just scoop out the sauce and serve it on top or on the side. Enjoy! ~Jenn
These Porcupine Meatballs are delicious! But for special dinners, like on Halloween, I like to cook them in a pressure cooker. The rice stands up on end, and kids love it.