Mix uncooked rice into ground beef, along with 3 savory ingredients, into slow cooker for a hearty family dinner that’s the one everyone asks for

Once the mixture is well combined, shape it into golf-ball-sized meatballs, about 1 1/2 inches across. You can form them right in the slow cooker by pinching off portions and rolling them between your palms, then nestling them in a single, snug layer. It’s fine if they touch; they’ll firm up as they cook.

In a separate bowl or large measuring cup, whisk together the tomato sauce and water until evenly combined. Pour this tomato mixture gently over the meatballs in the slow cooker, making sure all the meatballs are mostly submerged. If a few tops peek out, spoon some sauce over them.

Cover the slow cooker with the lid. Cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the rice inside the meatballs is tender and the meatballs are cooked through (an instant-read thermometer inserted into the center of a meatball should read at least 160°F). The rice will swell and poke out slightly, giving the classic “porcupine” look.

Once cooked, taste the sauce and adjust seasoning with a pinch more salt and pepper if needed. Gently stir or tilt the crock to coat the meatballs well in the tomato gravy, being careful not to break them apart.

Serve the meatballs hot, spooning plenty of the tomato-onion sauce over each portion. Store any leftovers, cooled, in an airtight container in the refrigerator for up to 3 days; the flavors deepen and the rice continues to absorb sauce, making them even more comforting the next day.

Use these variations to keep the basic 5-ingredient idea but adjust to your kitchen and tastes. Rice options: Stick with long-grain white rice for the most reliable texture. Brown rice takes longer and may stay a bit chewy unless you extend the cooking time by 1–2 hours on LOW and add an extra 1/4–1/2 cup water to the sauce. Flavor boosts: While the core recipe uses three savory ingredients (onion, salt, pepper) plus tomato sauce and water, you can layer in more flavor by adding 1–2 teaspoons of dried herbs such as parsley, basil, or oregano to the meat mixture. A minced garlic clove or 1/2 teaspoon garlic powder blends well with the Amish-style tomato base. Texture tweaks: If your ground beef is very lean, you can mix in 1/4 cup milk or a beaten egg to keep the meatballs tender, though they’ll be a bit softer. For a slightly firmer meatball, chill the shaped meatballs in the slow cooker crock for 20–30 minutes in the refrigerator before turning on the heat. Make-ahead option: Mix and form the meatballs directly in the slow cooker insert, cover, and refrigerate up to 12 hours. When you’re ready to cook, pour on the tomato sauce and water, then cook as directed, adding 30 minutes to the LOW time if starting from very cold. Heat level: For a gentle kick that still feels homey, stir 1/4–1/2 teaspoon crushed red pepper flakes into the tomato sauce before pouring it over the meatballs. Serving spins: Instead of serving over potatoes or noodles, tuck a few meatballs and sauce into a split, toasted hoagie roll for a rustic meatball sandwich, or slice leftover meatballs and rewarm them in a skillet with the sauce to spoon over toasted bread for a next-day lunch.