Crock Pot Porcupine Meatballs

Beef and rice meatballs with tomato sauce
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Prep: 25 mins
Cook: 6 hrs
Total: 6 hrs 25 mins
Servings: 4 to 6 servings
Yield: 24 meatballs
Nutrition Facts (per serving)
376 Calories
15g Fat
23g Carbs
36g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 376
% Daily Value*
Total Fat 15g 19%
Saturated Fat 6g 28%
Cholesterol 132mg 44%
Sodium 427mg 19%
Total Carbohydrate 23g 8%
Dietary Fiber 2g 6%
Total Sugars 5g
Protein 36g
Vitamin C 21mg 104%
Calcium 41mg 3%
Iron 4mg 24%
Potassium 882mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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 freshly ground black pepper

  • 1 (10 3/4-ounce) can tomato soup

  • 1 (14 1/2-ounce) can tomatoes, diced

  • Fresh parsley, chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a large bowl, combine ground beef, rice, onion, green pepper, egg, salt, and pepper. Mix well to blend.

  3. Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in the crockery insert of your slow cooker.

  4. In another bowl, combine the soup and tomatoes. Pour over the meatballs.

  5. Cover and cook on low for about 6 hours or on high for 3 to 4 hours.