These porcupine meatballs are a classic, old-fashioned comfort food. This version is cooked in the crock pot. If you like lots of sauce, double the tomato soup, and diced tomatoes.
You might also want to add seasoned salt or a herb seasoning blend to the sauce. Basil would be good in the sauce as well. Chili powder and Creole seasoning would be excellent.
The meatballs and sauce taste great with potatoes, but they would also go well with rice, spaghetti squash, or zucchini noodles.
- 1 1/2 pounds lean ground beef
- 1/2 cup raw rice (white, long-grain)
- 1/2 cup onion (finely chopped)
- 1/2 cup green bell pepper (finely chopped)
- 1 large egg
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (10 3/4 ounces) can tomato soup
- 1 can (14.5 ounces) tomatoes (diced)
- Garnish: fresh parsley (chopped)
- In a large bowl, combine ground beef, rice, onion, green pepper, egg, salt, and pepper. Mix well to blend.
- Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in the crockery insert of your slow cooker.
- In another bowl, combine the soup and tomatoes. Pour over the meatballs.
- Cover and cook on low for about 6 hours or on high for 3 to 4 hours.
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- Porcupine Meatballs With Chunky Tomato Sauce Similar, but the meatballs and sauce are cooked in the oven.
|Nutritional Guidelines (per serving)|
|Total Fat||17 g|
|Saturated Fat||7 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|