Slow cooker porcupine meatballs

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These Slow Cooker Porcupine Meatballs are tender, hearty, and cooked in a rich tomato sauce. The “porcupine” name comes from the rice, which pokes out of the meatballs as it cooks.

Slow Cooker Porcupine Meatballs

Serves: 6
Prep Time: 20 minutes
Cook Time: 6–8 hours (Low) or 3–4 hours (High)

Ingredients

Meatballs

  • 1½ pounds (680 g) lean ground beef
  • ½ cup uncooked long-grain white rice
  • 1 small onion, finely diced
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons chopped fresh parsley (optional)

Sauce

  • 2 (15-ounce/425 g) cans tomato sauce
  • 1 (14.5-ounce/410 g) can diced tomatoes, undrained
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika

Instructions

  1. In a large bowl, combine the ground beef, uncooked rice, onion, egg, garlic, salt, pepper, Italian seasoning, and parsley. Mix gently until just combined.
  2. Shape into 1½-inch meatballs (about 18–20 total).
  3. In a separate bowl, whisk together the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, brown sugar, and paprika.
  4. Pour a little sauce into the bottom of the slow cooker.
  5. Arrange the meatballs in a single layer if possible, then pour the remaining sauce over them.
  6. Cover and cook:
    • Low: 6–8 hours
    • High: 3–4 hours
  7. Check that the meatballs are cooked through and the rice is tender before serving.

Tips

  • If your rice seems a little firm, add an extra ¼ cup of beef broth and cook for another 30–60 minutes.
  • Lean ground beef (85–90%) works best.
  • For extra flavor, stir a handful of grated Parmesan into the meat mixture.

Serve With

  • Mashed potatoes
  • Buttered egg noodles
  • Rice
  • Crusty bread
  • Steamed green beans or a simple salad

Leftovers keep well in the refrigerator for 3–4 days and also freeze beautifully for up to 3 months.

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