Around for nearly 100 years, Porcupine Meatballs are an American staple. I grew up eating these meatballs, and maybe you did, too! So easy to make, they’re a budget-friendly dish that’s homey, tasty, and easy to make in your slow cooker or Crock Pot.
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.
History
Porcupine meatballs first gained popularity in the United States during the Great Depression in the 1930s. This period required resourcefulness in the kitchen, and the recipe, which combines ground beef with rice, provided an economical way to stretch meat and create a filling meal. The name “porcupine” comes from the way the rice grains poke out of the meatballs during cooking, resembling the quills of a porcupine. The dish continued to be popular through World War II and into the 1950s, becoming a staple of American comfort food cuisine.
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:
- Combine the ground beef, long-grain rice, egg, dehydrated onion flakes, garlic powder, Italian seasoning, salt, and black pepper in a large mixing bowl. Mix until everything is well combined.
- 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.
- 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.
- 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.
- 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.
- Serve them meatballs hot, garnished with additional fresh basil if desired. Enjoy!
Step-By-Step Process
Chef Jenn’s Tips:
- Use 80/20 ground beef for meatballs that are juicy and flavorful but not too 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. For extra richness, sprinkle grated Parmesan cheese on top.
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 fresh basil torn
- salt and pepper to taste
Instructions
- Combine the ground beef, long grain rice, egg, dehydrated onion flakes, garlic powder, Italian seasoning, salt, and black pepper in a large mixing bowl. Mix until everything is well combined.
- 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.
- 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.
- 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.
- 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.
- Serve them meatballs hot, garnished with additional fresh basil if desired. Enjoy!
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.