Slow Cooker Amish Porcupine Meatballs
| Prep Time | 15 minutes |
| Cook Time | 5–6 hours on LOW or 2½–3 hours on HIGH |
| Servings | 4–6 |
Ingredients
- 1 ½ pounds ground beef (80–85% lean)
- ½ cup uncooked long-grain white rice
- 1 teaspoon kosher salt (or ¾ teaspoon table salt)
- ½ teaspoon black pepper
- 2 cans (10.5 ounces each) condensed tomato soup
Instructions
- Prepare the slow cooker: Place your slow cooker on a sturdy, flat surface. Lightly grease the bottom and sides of the crock with cooking spray or a little oil.
- Combine the ingredients: Add the ground beef and uncooked rice to a large mixing bowl. Sprinkle the salt and black pepper evenly over the mixture.
- Mix gently: Using clean hands, gently mix the beef, rice, salt, and pepper until everything is evenly combined. Avoid overmixing, as this can make the meatballs tough.
- Shape the meatballs: Shape the mixture into golf ball-sized meatballs. Arrange them in the bottom of the greased slow cooker in a single layer, or use a second layer if necessary.
- Add the tomato soup: Pour both cans of condensed tomato soup evenly over the meatballs. Use the back of a spoon to spread the soup so all the meatballs are coated. Do not add water.
- Slow cook: Cover with the lid and cook:LOW: 5–6 hours.HIGH: 2 ½–3 hours.
- Cook until the meatballs reach an internal temperature of 160°F (71°C), and the rice is tender.
- Check the sauce: Once cooked, gently stir or tilt a few meatballs to make sure they aren’t sticking. Taste the tomato gravy and add extra salt or pepper if needed. If the sauce is too thick, stir in 2–4 tablespoons of hot water or broth.
- Serve: Spoon the tender porcupine meatballs onto plates and generously cover them with the delicious tomato gravy. Serve hot!
Nutrition
Calories 380kcal, Protein 25g, Carbohydrates 22 g, Fat 21g, Saturated Fat 8g, Fiber 1g, Sugar 5g, Sodium 850 mg
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