Slow Cooker Amish Porcupine Meatballs with Just 5 Ingredients
This recipe for Amish porcupine meatballs, made with just five ingredients, represents a straightforward, hearty meal that has nourished farming families for many years. The dish gets its name from the way the small grains of rice protrude from the meatballs after cooking, resembling tiny quills.
On those days when the refrigerator lacks inspiration, this meal is a reliable choice: simply combine uncooked rice with ground beef, throw in a few pantry essentials, cover the slow cooker, and allow it to work its magic. The outcome is simple, filling, and brimming with the comforting flavors reminiscent of church potlucks and meals at grandma’s house.
These meatballs can be served in their rich tomato sauce over creamy mashed potatoes or buttered egg noodles, accompanied by green beans or sweet corn on the side. A fresh salad provides a nice contrast to the richness, while warm dinner rolls are ideal for soaking up the delicious sauce. For an authentic Midwestern dinner, complete the meal with a side of applesauce or a slice of pie.
Slow Cooker Amish Porcupine Meatballs 🍲🌾
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Ground beef (80–85% lean) | 1½ lbs | Main protein source |
| Long-grain white rice, uncooked | ½ cup | Incorporated directly into the beef |
| Kosher salt | 1 tsp | Alternatively, use ¾ tsp table salt |
| Black pepper | ½ tsp | For seasoning |
| Condensed tomato soup | 2 cans (10.5 oz each) | Base for the sauce |
Directions
Prepare the slow cooker: Lightly coat the insert with grease to avoid sticking.
Combine meatball ingredients: Place the beef, rice, salt, and pepper directly into the crock. Mix gently until everything is well combined.
Form meatballs: Shape the mixture into meatballs about the size of golf balls. Arrange them in a single layer (or a snug double layer) in the slow cooker.
Add the sauce: Evenly pour the tomato soup over the meatballs. Spread it gently to ensure they are coated. Do not add any water.
Cooking time: Cover and cook on LOW for 5–6 hours or on HIGH for 2½–3 hours, until the meatballs are fully cooked, the rice is tender, and the sauce has thickened.
Final touches: Stir gently to avoid sticking. Taste and adjust the seasoning as needed. If the sauce is too thick, stir in 2–4 tablespoons of hot water or broth.
Serving suggestion: Serve the meatballs and tomato gravy over potatoes or noodles. Optionally, garnish with parsley.
Storage Instructions
Store any leftovers in the refrigerator for up to 3 days.
The flavors will deepen after a night in the fridge.
Reheat gently on the stovetop or in the microwave.
