Slow Cooker Porcupine Meatballs
Porcupine Meatballs are a childhood favorite! Absolute pure southern comfort food that we all know and love, now can be made in your slow cooker crock pot!!! 
One of my daughters absolute favorite meals is my porcupine meatball recipe. I have been wanting to try it in the crock pot for a while, but wanted to make them without having to precook the meatballs. I also didn’t want them to just turn into a big crock pot of mush. Tasty mush, but mush nonetheless. So I did a little research via google and found some tips to help the meatballs stay together while cooking in the crock pot. I adapted my usual porcupine meatballs for the slow cooker and could not have been happier with the results! Now I want to make all kinds of meatball recipes in my slow cooker lol. Here is what I learned and what worked for me!
1) Use a slow cooker liner. This recipe could have definitely produced a sticky mess in the crock. I was very glad I remembered to use a liner!
2) Roll the meatballs extra tight.
3) Put some of the sauce on the bottom before placing your meatballs in. You can’t stir the meatballs once they are in the crock pot, so you have to layer the sauce under and on top of them to get sauce in every nook and cranny.
4) Place the meatballs down in the sauce in a single layer. If there are any extra meatballs, place them on top of the first layer, around the edge of the crock pot, this will make them easier to scoop out without any collateral damage.
5) Cook on high. I haven’t tried cooking them on low yet, so for right now, I have to suggest cooking them on high 😉
Here’s my recipe:
Save RecipeIngredients
- 1.5 lbs uncooked ground beef
- 3/4 cup uncooked white minute rice
- 1 small onion, finely chopped
- 1 egg
- 3/4 cup cold water
- 1 Tablespoon minced garlic
- 1/2 tsp salt
- 1.5 tsp celery salt
- 1/4 tsp black pepper
- 1 (15oz) can tomato sauce
- 1 (8 oz) can tomato sauce
- 1/2 cup red wine
- 2 Tablespoons Worcestershire sauce
Instructions
Place a liner in your crock pot.
Mix uncooked ground beef, uncooked rice, onion, egg, cold water, garlic, salt, celery salt and black pepper.
Form into tight meatballs around an inch in diameter. (I got around 40 of them)
Mix sauce ingredients and pour some in the bottom of the crock pot.
Place the meatballs down in the sauce in a single layer.
If there are any extra meatballs, place them on top of the first layer, around the edge of the crock pot.
Pour the rest of the sauce over the meatballs.
Cook on high for 5 hours or until meatballs are cooked through. DO NOT STIR!
Serve Meatballs and Sauce over buttered rice or egg noodles. Enjoy!
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