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
Set your slow cooker on a sturdy, flat surface, such as a speckled white laminate countertop. Lightly grease the bottom and sides of the slow cooker crock with a bit of oil or cooking spray to help prevent sticking.
In the empty slow cooker crock, add the ground beef and the uncooked long-grain white rice. Sprinkle the salt and black pepper evenly over the top.
Ground beef and rice in a slow cooker crock
Ground beef and rice in a slow cooker crock
Using clean hands, gently mix the raw white rice into the raw ground beef right in the slow cooker, working until the rice and seasonings are evenly distributed throughout the meat. Do not overwork the mixture; stop as soon as it looks well combined.
With your hands, shape the beef and rice mixture into golf ball–sized meatballs, nestling them in a single layer (and a second layer if needed) right in the bottom of the slow cooker. They can be snug, but try to keep them mostly in one even layer so they cook uniformly.
Hand-shaped meatballs arranged in the slow cooker
Hand-shaped meatballs arranged in the slow cooker
Pour the condensed tomato soup evenly over the top of the meatballs. Use the back of a spoon to gently spread the soup so that all the meatballs are coated and there are no large dry spots. Do not add water; the juices from the meat and steam from the slow cooker will thin the soup into a gravy as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the meatballs are cooked through, the rice is tender, and the tomato soup has turned into a thick, savory sauce. Avoid lifting the lid during the first couple of hours so the heat and moisture stay inside.
Tomato soup spread over meatballs before cooking
Tomato soup spread over meatballs before cooking
Once cooked, gently stir or tilt a few meatballs to make sure they are not sticking to the bottom. Taste the sauce and add a pinch more salt or pepper if needed. If the sauce seems too thick for your liking, you can stir in 2–4 tablespoons of hot water or broth to loosen it slightly.
Serve the porcupine meatballs hot, spooning plenty of the tomato gravy over each portion. Store any leftovers in the refrigerator for up to 3 days; the flavors deepen and they reheat very well in a covered dish in the microwave or on the stovetop over low heat.
Variations & Tips
For a little extra flavor without adding more ingredients, you can brown the shaped meatballs in a skillet before placing them in the slow cooker, though it’s not necessary for a good result. If you want a touch of sweetness like some Amish cooks prefer, stir 1–2 teaspoons of brown sugar into the tomato soup before pouring it over the meatballs. To stretch the meal, add a handful of finely chopped onion or celery to the meat mixture if you don’t mind going over five ingredients.
