Slow Cooker Porcupine Meatballs

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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.

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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.

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 – I use lean ground beef to prevent excess fat from making the sauce greasy.
• Long grain rice – Not instant rice; using instant can make the meatballs mushy.
• Egg – Large or extra large eggs are fine.
• Dehydrated onion flakes – I love using dehydrated onion flakes in recipes like these because they soften nicely without adding extra work, and add onion flavor without big chunks. You could totally use fresh onion – about 1/2 cup of diced fresh onion would do.
• Garlic powder – Use garlic powder, not garlic salt.
• Italian seasoning – I look for a salt-free sugar-free blend, but use what you have on hand.
• Salt – I cook with kosher salt.
• Fresh cracked black pepper – Freshly cracked black pepper has the best flavor.

For the sauce

• Crushed tomatoes – Use canned, no-salt-added if you want to control seasoning.
• Water – Or you could use chicken or beef broth.
• Balsamic vinegar – I add balsamic vinegar to deepen the sauce flavor without extra sugar.
• Fresh basil – Add at the end to preserve freshness.
• Salt and pepper – Season to taste.

How To Make Slow Cooker Porcupine Meatballs:

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by combining the ground beef, long-grain rice, egg, dehydrated onion flakes, garlic powder, Italian seasoning, salt, and black pepper in a large mixing bowl. I like using a silicone spatula or my hands to gently mix everything until well combined without overworking the meat.

Roll the mixture into meatballs about the size of ping pong balls. I like to place them on a plate or baking sheet lined with parchment paper so they don’t stick and are easy to transfer to the slow cooker.

Add the crushed tomatoes to the slow cooker insert along with ½ cup of water and the remaining teaspoon of Italian seasoning. Nestle the meatballs gently into the sauce using a silicone spoon or tongs so they don’t break apart.

Cover the slow cooker with the lid and cook on low for 4 to 5 hours or on high for 3 to 4 hours, until the meatballs are fully cooked and the rice is tender. I love how a slow cooker makes this hands-off and allows the flavors to meld beautifully.

Once cooked, scoop the meatballs out carefully. Stir the balsamic vinegar and torn fresh basil into the sauce, then taste and adjust with a little extra salt and pepper if needed.

Serve the meatballs hot, garnished with more fresh basil for a pop of color and fragrance. Enjoy every comforting, flavorful bite.

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.