My grandma swore by this dinner during hard times. Just 4 ingredients create a hearty meal that melts in your mouth.

These slow cooker 4-ingredient porcupine meatballs are the kind of thrifty, comforting dinner my grandma leaned on during hard times: simple pantry staples, a long, gentle cook, and a pot that feeds a crowd. Porcupine meatballs date back to Depression-era kitchens, when stretching a pound of ground beef with rice and canned tomatoes created a filling meal that felt more generous than the budget allowed. Here, everything simmers low and slow in a bright, glossy tomato sauce until the meatballs are incredibly tender, the rice grains puff and peek out like little quills, and the whole dish practically melts in your mouth.

Serve these porcupine meatballs straight from the slow cooker with a big spoonful of the thick tomato sauce over creamy mashed potatoes, buttered egg noodles, or plain white rice to soak up every bit of the juices. A simple green side salad or steamed green beans balances the richness, while a slice of crusty bread is perfect for swiping through the bottom of the pot. If you like, finish each serving with a sprinkle of black pepper or a drizzle of good olive oil to keep the spirit of simplicity while adding a little polish.

Servings: 4 to 6

1 1/2 pounds ground beef (80–85% lean)

Lightly coat the inside of a 4- to 6-quart slow cooker with a thin film of oil or nonstick spray to help prevent sticking and make cleanup easier.

In a large mixing bowl, combine the ground beef, uncooked long-grain white rice, and salt. Use clean hands to gently mix just until the rice and salt are evenly distributed through the meat; avoid overmixing so the meatballs stay tender.

Shape the mixture into meatballs about 1 1/2 inches in diameter, rolling them gently between your palms. You should get roughly 18 to 22 meatballs, depending on size.

Arrange the meatballs in a single, snug layer in the bottom of the slow cooker. It is fine if a few overlap slightly, but avoid stacking them too high so they cook evenly and the rice has contact with the sauce.

Pour the tomato sauce evenly over the meatballs, making sure every meatball is well coated and mostly submerged. Use the back of a spoon to nudge the sauce around so there are no dry spots.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The meatballs are done when the rice grains have puffed and are tender, the meat is cooked through, and the tomato sauce is thick, glossy, and gently bubbling.

Once cooked, carefully lift the lid away from you to avoid the steam. Gently stir or tilt the meatballs in the sauce so each one is coated in the thickened tomato sauce, taking care not to break them apart.

Taste a bit of the sauce and, if desired, add a small pinch more salt to balance the acidity of the tomatoes. Serve the meatballs hot straight from the slow cooker, spooning plenty of the bright red sauce over and around each portion.