This slow cooker 5-ingredient Amish porcupine meatball recipe is the kind of no-fuss, hearty family dinner that quietly becomes “the one everyone asks for.” The name “porcupine” comes from the way the uncooked rice swells and sticks out of the meatballs as they cook, mimicking little quills. Versions of this dish have circulated through Amish and Midwestern church cookbooks for decades because it uses pantry staples, stretches a pound or two of ground beef into a generous meal, and lets the slow cooker do all the work. Here we mix uncooked rice directly into the raw ground beef, add three savory supporting ingredients, and tuck everything into the slow cooker for an easy, comforting supper.
Serve these Amish porcupine meatballs right in their savory tomato-onion gravy over creamy mashed potatoes, buttered egg noodles, or simple steamed white rice for a double-comfort effect. A crisp green side salad with a tangy vinaigrette or a plate of steamed green beans or peas balances the richness nicely. Warm dinner rolls or a crusty loaf of bread are perfect for soaking up every bit of sauce, and if you like, a spoonful of tangy coleslaw on the side keeps the whole plate feeling bright and homey.
Slow Cooker Amish Porcupine Meatballs
Ingredients
2 pounds ground beef (80–90% lean)
1 cup uncooked long-grain white rice
1 medium onion, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
2 cans (15 ounces each) tomato sauce
1 cup water
1 cup uncooked long-grain white rice
1 medium onion, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
2 cans (15 ounces each) tomato sauce
1 cup water
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin film of oil to help prevent sticking.
In the slow cooker crock set on the countertop, add the ground beef, uncooked long-grain white rice, finely chopped onion, kosher salt, and black pepper. With clean hands, gently mix everything together right in the slow cooker until the rice and onion are evenly distributed through the beef. Avoid overworking the meat so the meatballs stay tender.
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