Porcupine Meatballs

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Prep Time 20 hrs
Cook Time 8 hrs
Temp Low
Yield Serves 4-6

By request, here's my Porcupine Meatballs recipe for the slow cooker. Kids love them, but they also make a great sandwich or appetizer.

Ingredients

  • 1/2 Cup uncooked long grain rice (I like Jasmine)
  • 1/2 Cup water
  • 1/2 (or to taste) grated onion
  • 1/2 - 1 Teaspoon Salt
  • 1/2 Teaspoon celery salt
  • 1/4 or to taste Teaspoon garlic powder
  • 1 Pound ground beef
  • 15 Ounces tomato sauce
  • 1 Cup water
  • 2 Tablespoons brown sugar
  • 1 - 2 Teaspoons Worcestershire sauce

Directions

  1. Step One

    Combine first 7 ingredients and form into 1 1/2 inch meatballs.

  2. Step Two

    Combine remaining ingredients for sauce. (tomato sauce, water, brown sugar, Worcestershire sauce)

  3. Step Three

    Put a little sauce on the bottom of your cooker.

  4. Step Four

    Add meatballs in a single layer and cover with remaining sauce.

  5. Step Five

    You can brown the meatballs first for more flavor and a shorter cooking time. If you don't brown them first, be sure to make slightly smaller meatballs and cook longer.

  6. Step Six

    Cook until meat is thoroughly done, about 4-6 on high or 8 on low.

Crockin' Reviews Add Review
  1. Paige

    I tried this last and night and it was an epic fail my meatballs turned into ine big ball of mush that look awfull, I could not even eat it. I had to throw the whole thing in the garbage.

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  2. Diane G.

    Made this for dinner last night, had it in the slow cooker for 8 hours to be ready for dinner after my daughters soccer game. The meatballs were good a little mushy. I think adding some binder like breadcrumbs or something might hold them together better. Overall it was a great dish had good flavor.

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  3. Crockin Girls

    Crockin Girls

    This would be good for a meatball sub or for appetizers. It would also be good over rice.

  4. Sasha B.

    Is this more of a spaghetti and meatball recipe? I think I would want to use a brown gravy recipe?

  5. Peggy L.

    My bad. So so sorry. I made the mistake when I put it in the first time. You can salvage it, but you’ll end up with more meat balls. Just add some bread crumbs until the consistency is the same as you normally have for meatballs or meatloaf. I’ll often add some tomato sauce in my meatballs, so the flavor will be fine. I’d still cover it with the sauce — tomato sauce, worchestire, brown sugar and water.

  6. Sheila

    On no! When I printed this, it said 1st 8 ingredients. Did that and I knew something was wrong. I came back to check this recipe & I see it’s been editted to the 1st 7. Any suggestions on how to salvage this???

  7. Nancy

    I have a porcupine meatball recipe that has been in my family for at least 100 years.I think this is my family favorite almost that long..It was my grandmothers recipe from Iowa.The ingredients are ground pork,rice,pimento.dry sage and tomato soup,onion and milk. I bake mine but feel that it would work very well in my crock pot.

  8. Nancy

    I noticed that you don’t have any seafood recipes in your book.I prepared a fish soup with shrimp and cod filets.I cooked all of the vegetables and fish stock ahead of time and then added the fish at the very last,when I was ready to serve it .It was awesome.the fish was just right and for sure will fix it again ,maybe try different seafood next time.

  9. Peggy L.

    Oh, should be the first 7 ingredients for the meatballs. The tomato sauce goes in the sauce. If the rice isn’t tender, you know it isn’t fully cooked. Make sure you cover the meatballs entirely with sauce to be sure. Hope you enjoy!

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