Slow Cooker Porcupine Meatballs over Rice

Slow Cooker Porcupine Meatballs over Rice


  • 1 pound extra lean ground beef
  • 1/2 cup white rice
  • 1/2 cup white onion, very finely chopped
  • 1 teaspoon minced garlic
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper
  • 2 cans (14.5 ounces each) Hunt’s diced tomatoes
  • 2 cans (10 ounces each) condensed tomato soup, separated
  • Prepared white rice
  • Fresh Parsley


  1. With your hands, mash and knead the rice, onion, and garlic into the ground beef.
  2. Add in the egg, salt (adjust to preference if sensitive to salt), pepper, basil, cayenne, and 1/4 cup of the condensed tomato soup. Again knead into the ground beef.
  3. Form meatballs by tightly squishing the mixture together until a tightly condensed meatball is formed. Repeat until all of the mixture is used up. I was able to make about 20 meatballs.
  4. Really squish and tightly form the meatballs or you run the risk of them falling apart when cooking.
  5. Spray your slow cooker with nonstick spray.
  6. Pour one can of diced tomatoes in with 1 can of condensed tomato soup (don’t add any water).
  7. Layer the meatballs on top (I used a 6 quart slow cooker) of the tomato mixture.
  8. Pour the remaining condensed tomato soup and the last can of diced tomatoes on top of the meatballs.
  9. Cover and cook on low for 5-7 hours or high for 3-4 hours (watch carefully if you have a slow cooker that cooks a lot hotter than most).
  10. Remove from the slow cooker and serve over a bed of white rice.
  11. Garnish with salt and pepper if desired and freshly chopped parsley to taste.

You Might Also Like:

Make sure you’re following The for the latest recipes!
Facebook | Pinterest

Share This Post