This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Slow Cooker Porcupine Meatballs are hearty and delicious meatballs filled with rice and served with a rich tomato sauce. This is a classic meal that the family will love!!
Hey everyone! Chelsea back from Chelsea’s Messy Apron! I’ve got a childhood favorite recipe to share with you all and I’ve simplified it even more making these meatballs IN the crockpot!
First off, if you aren’t familiar with porcupine meatballs, there aren’t actual porcupines in them 🙂 They are basically just meatballs with rice IN the meat mixture and as they cook they get a little spikey and look like little porcupines :).
My mom used to make these all the time growing up and they are one of my favorites. Think typical meatballs but with rice and served with a tomato sauce over even more rice!
Slow Cooker Porcupine meatballs are the perfect comfort food that won’t even heat up your kitchen! Which I think is especially important as it heats up this summer! The crockpot also ensures the meat is super tender and delicious which you can’t get by cooking these meatballs in the oven!
Thank you slow cookers! ??
Pin this now to find it later
Pin It
Prevent your screen from going dark
Preheat the oven to broil (550 degrees Fahrenheit.) Line a sheet pan with tin foil and set aside.
In a large bowl, combine the 1 pound lean ground beef, ½ cup uncooked white rice, ⅓ cup finely chopped white onion, 1 teaspoon minced garlic, l1 large egg, 1 teaspoon seasoned salt, ½ teaspoon pepper, and ½ teaspoon dried basil. Knead the mixture until just combined avoiding over-mixing (makes the meatloaves denser)
Scoop the meat mixture into 2 tablespoon-sized scoops and roll into balls. The mix should make about 20 meatballs
Place all of the formed meatballs on the sheet pan, generously spray with non-stick cooking spray, and then broil in the oven for 6 minutes turning the meatballs halfway through baking. Remove.
Spray the slow cooker with nonstick spray. Add in the 1 cup water, 2 (15-ounce) cans tomato sauce, ¼ cup light brown sugar, and ¼ cup Worcestershire sauce and stir.
Layer the meatballs on top of the tomato mixture. Spoon the sauce over the meatballs and cover the crockpot with the lid.
Cook on LOW for 4-6 hours or HIGH for 3-4 hours until the meatballs are cooked through.
Remove from the slow cooker and serve over a bed of cooked rice,. Garnish with salt and pepper if desired and fresh parsley to taste.
Calories: 223kcalCarbohydrates: 25gProtein: 18gFat: 5gSaturated Fat: 2gCholesterol: 74mgSodium: 566mgPotassium: 406mgFiber: 1gSugar: 10gVitamin A: 49IUVitamin C: 2mgCalcium: 39mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More delicious slow cooker recipes from Chelsea’s Messy Apron:
Honey BBQ Pulled Pork Sandwiches
Crockpot Italian Meatballs