Slow Cooker Porcupine Meatballs
The ultimate comfort food, Slow Cooker Porcupine Meatballs are the perfect blend of savory flavors and tender texture. With minimal effort, you can create a deliciously easy weeknight dinner that everyone will love. Serve it over rice for a hearty meal tonight!
Equipment
- Frying Pan
- Wooden Spoon
- Oven
- Chef's Knife
- Mixing Bowl
- Slow Cooker
Ingredients
- 1 pound lean ground beef
- ½ cup uncooked white rice
- ⅓ cup finely chopped white onion
- 1 teaspoon minced garlic
- 1 large egg
- 1 teaspoon seasoned salt
- ½ teaspoon pepper
- ½ teaspoon dried basil
- non-stick cooking spray
- 1 cup water
- 2 15-ounce cans tomato sauce
- ¼ cup light brown sugar
- ¼ cup Worcestershire sauce
- cooked rice for serving
- fresh parsley
Instructions
- Preheat your oven to broil at 550 degrees Fahrenheit. This step is essential for browning the meatballs, giving them a lovely texture. Once the oven is ready, line a sheet pan with tin foil to make cleanup easier later.
- In a large bowl, combine 1 pound lean ground beef, ½ cup uncooked white rice, ⅓ cup finely chopped white onion, 1 teaspoon minced garlic, 1 large egg, 1 teaspoon seasoned salt, ½ teaspoon pepper, and ½ teaspoon dried basil. Knead the mixture until just combined. Be careful not to over-mix, as this can make the meatballs tough.
- Scoop the meat mixture into 2 tablespoon-sized portions and roll them into balls. Aim for about 20 meatballs for a perfect serving size. Place all of the formed meatballs on the prepared sheet pan.
- Generously spray the meatballs with non-stick cooking spray to ensure they don’t stick during baking. Broil the meatballs in the oven for 6 minutes, turning them halfway to achieve an even golden color.
- While the meatballs are broiling, prepare your slow cooker. Spray the inside with non-stick spray for easy cleanup. Add 1 cup water, 2 (15-ounce) cans tomato sauce, ¼ cup light brown sugar, and ¼ cup Worcestershire sauce to the slow cooker. Stir the mixture to combine.
- Once the meatballs are done broiling, layer them on top of the tomato mixture in the slow cooker. Spoon some sauce over the meatballs to ensure they are well coated.
- Cover the slow cooker with its lid and set it to cook on LOW for 4 to 6 hours or HIGH for 3 to 4 hours. This slow cooking process will allow all the flavors to meld beautifully.
- When the cooking time is up, check that the meatballs are cooked through. If they are, carefully remove them from the slow cooker.
- Serve the meatballs over a bed of cooked rice, garnishing with salt and pepper if desired, and finish with a sprinkle of fresh parsley for a touch of color and flavor.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or microwave. These meatballs freeze beautifully! Place them in a freezer-safe container, and they will last for up to three months. Consider pairing these meatballs with a fresh salad or steamed vegetables for a balanced meal. Serve with crusty bread to soak up the delicious sauce or over pasta for a hearty twist. Feel free to experiment by adding different herbs or spices to change up the flavor profile!