Slow Cooker Amish Porcupine Meatballs

By bhutta shaharyar

Slow Cooker Amish Porcupine Meatballs

Description

Slow Cooker Amish Porcupine Meatballs are a comforting, old-fashioned dish made with ground beef and rice mixed together and slow-cooked in a savory tomato-based sauce. The rice inside the meatballs expands as it cooks, giving them their signature “porcupine” look. This is a simple, budget-friendly, and hearty meal commonly associated with Amish home cooking.

Ingredients

Meatballs

  • 1 lb ground beef
  • 1/2 cup uncooked long grain rice
  • 1 small onion, finely chopped
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 tbsp Worcestershire sauce (optional but recommended)

Sauce

  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup beef broth
  • 1 tbsp brown sugar (balances acidity)
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • Salt & pepper to taste

Instructions

  1. In a large bowl, mix ground beef, rice, onion, egg, and seasonings until just combined. Do not overmix.
  2. Shape into medium meatballs (about 1.5 inches).
  3. Place meatballs in the slow cooker in a single layer.
  4. In a separate bowl, mix all sauce ingredients.
  5. Pour sauce evenly over meatballs.
  6. Cover and cook:
    • LOW: 6–7 hours
    • HIGH: 3–4 hours
  7. Check that rice is tender and meat is fully cooked before serving.

Recipe Notes

  • The “porcupine effect” happens because rice expands and pokes through the meat.
  • You can substitute ground turkey for a leaner version.
  • If sauce is too thick, add a splash of broth mid-cook.
  • For richer flavor, brown meatballs lightly before slow cooking (optional).

Tips for Best Results

  • Use long-grain rice; instant rice will turn mushy.
  • Don’t overmix the meat or meatballs may become dense.
  • Keep meatballs uniform in size for even cooking.
  • Add a pinch of sugar if tomatoes taste too acidic.
  • Stir sauce gently only if needed—avoid breaking meatballs.

Servings

  • Serves: 4–6 people
  • Makes approximately 12–16 meatballs

Nutritional Information (Approx. per serving)

  • Calories: 320–380 kcal
  • Protein: 22–26g
  • Carbohydrates: 18–24g
  • Fat: 18–22g
  • Fiber: 2–3g
  • Sodium: varies (700–900mg depending on broth and seasoning)

Health Benefits

  • High in protein for muscle repair and energy
  • Balanced meal with carbs, protein, and fats
  • Slow cooking preserves nutrients and enhances flavor without extra oil
  • Homemade sauce reduces preservatives compared to canned meals
  • Filling and budget-friendly comfort food

Q & A

Q: Why are they called porcupine meatballs?

A: Because the rice pokes out during cooking, resembling porcupine quills.

Q: Can I cook them without a slow cooker?

A: Yes. Bake covered at 350°F (175°C) for about 45–55 minutes.

Q: Can I freeze them?

A: Absolutely. Freeze cooked meatballs with sauce for up to 3 months.

Q: Can I use instant rice?

A: Not recommended—it becomes too soft and loses texture.

Q: How do I make it thicker or richer?

A: Add tomato paste or reduce broth slightly for a thicker sauce.

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