Slow Cooker Porcupine Meatballs Recipe

Slow cooker porcupine meatballs stacked in a crockpot.

Slow Cooker Porcupine Meatballs Recipe

Ready to get dinner on the table without breaking a sweat? These slow cooker porcupine meatballs are classic comfort food—easy, budget-friendly, and guaranteed to disappear faster than the good wine at book club.

Course Main Dish - Ground Beef

Cuisine American - Vintage

Prep Time 10

Cook Time 6

Total Time 6 10

Servings

Calories 305kcal

Author Marye Audet-White

Ingredients

Meatballs

2 lbs lean ground beef I use 90/10
½ cup uncooked rice not Minute Rice
1 egg beaten
½ cup V-8 juice
salt and pepper to taste

Sauce

21 ounces condensed tomato soup 2 10.5-ounce cans
¾ cup V-8 juice I use the spicy one
1 cup onions chopped
Few drops of hot sauce if desired

Instructions

Mix meatball ingredients together.
Form into 24 meatballs. You can freeze for up to 3 months at this point.
Mix the soup and V-8 juice in the slow cooker.
Add the meatballs and gently stir to make sure they are covered completely.
Add the chopped onions.
Set on low and cook for 5-6 hours, or until meatballs are cooked through (165℉) and rice is tender.

Notes

storage:

Fridge: Keep leftovers in an airtight container for up to 3 days. They’ll taste even better once the sauce has had time to boss the meatballs around.
Freezer: Freeze cooked or uncooked meatballs (with or without sauce) for up to 3 months.

tips:

I prefer 90/10 ground chuck for this recipe that way there's not pools of grease floating on top when it's done.
Be sure to use uncooked long grain rice - not Minute rice.
Don’t add water or milk to the soup—this isn’t tomato bisque, it’s retro magic.

Nutrition