This slow cooker 5-ingredient Amish porcupine meatball recipe is the sort of no-fuss, stick-to-your-ribs supper that has fed farm families around here for generations. The name “porcupine” comes from the way the little grains of white rice poke out of the meatballs once they’re cooked, like tiny quills.
Slow cooker porcupine meatballs in tomato gravy
Slow cooker porcupine meatballs in tomato gravy
On the days when I stare at the fridge and don’t know what to make, I can always count on this one: I simply mix raw white rice into raw ground beef right in the slow cooker, add three pantry ingredients, put the lid on, and let time do the rest. It’s humble, hearty, and tastes like the kind of comfort you remember from church potlucks and grandma’s table.
Serve these porcupine meatballs right in their tomato gravy over a big scoop of mashed potatoes or buttered egg noodles, with a side of green beans or sweet corn if you have it. A simple lettuce salad with a tangy dressing helps balance the richness.
Porcupine meatballs served over mashed potatoes
Porcupine meatballs served over mashed potatoes
If you’re feeding a crowd, pass a basket of warm dinner rolls or sliced bread to mop up every bit of the sauce, and finish the meal with something simple like applesauce or a slice of pie for a true Midwestern-style supper.
Slow Cooker 5-Ingredient Amish Porcupine Meatballs
Servings: 4-6
Ingredients
1 1/2 pounds ground beef (80–85% lean)
1/2 cup uncooked long-grain white rice
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
1/2 teaspoon black pepper
2 cans (10.5 ounces each) condensed tomato soup
Directions
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