365 Days of Slow Cooking: 2 Ways to make Porcupine Meatballs in the Slow Cooker

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Monday, July 15, 2013

2 Ways to make Porcupine Meatballs in the Slow Cooker


Early on in our marriage my husband requested "porcupine meatballs" for dinner.  I had never heard of them but quickly found out that they were meatballs that had rice cooked in with them.  They are the meat and the rice all in one little meatball and they taste pretty awesome!  I have two different recipes.  One that has a marinara sauce and one that has a creamy mushroom sauce.  It's up to you!  Whatever kind you like best.  Hope you enjoy these recipes for slow cooker porcupine meatballs!
Porcupine Meatballs in the Slow Cooker
Porcupine Meatballs in the Slow Cooker

Recipe for Porcupine Meatballs with Marinara Sauce
Makes 5 servings
Ideal slow cooker size:  6 quart  
Cooking time:  3-5 hours
  • 1 lb extra lean ground turkey
  • 1 Tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup uncooked instant brown rice
  • 1 cup bread crumbs
  • 1 cup milk
  • 2 Tbsp tomato paste
  • 1 (24 oz) can marinara sauce

1.  Combine meat, garlic, salt, pepper, rice, bread crumbs, milk and tomato paste in a bowl.
2.  Shape into meatballs with an ice cream scoop. Place in the bottom of a slow cooker, in a single layer.
3.  Pour marinara sauce over the top of the meatballs.
4.  Cover and cook on LOW 3-5 hours.



Recipe for Low-Fat Porcupine Meatballs with Mushroom Sauce (not pictured)
Makes 5 servings
Ideal slow cooker size: 6 quart
Cooking time:  3-5 hours

  • 3/4 lb extra lean ground beef or ground turkey
  • 1 cup skim milk
  • 1/2 cup uncooked instant brown rice
  • ¼ cup chopped onion
  • 1 cup dry bread crumbs
  • 1/2 tsp salt
  • Dash of black pepper
  • 1 (10 3/4 oz) can low- fat, low-sodium cream of mushroom soup
  • 1/2 cup skim milk

1.  Combine meat, 1 cup skim milk, rice, onion, bread crumbs, salt, and pepper in a bowl.
2.  Shape into meatballs with an ice cream scoop. Place in the bottom of a slow cooker, in a single layer.
3.  Mix together soup and ½ cup milk. Pour over the top of the meatballs.
4.  Cover and cook on LOW 3-5 hours. Serve with mushroom soup gravy.

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27 comments:

  1. This looks delish!!!!!!!!!!!!! I can't wait to try it.
    Thanks for doing this blog, I love visiting here and getting awesome ideas.

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  2. I'll have to try this one. My kids love meatballs.

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  3. I threw this one together pretty quick. We liked it. I didn't have enough sauce so I would add more water or more C.O.M. soup to make more sauce. My husband suggested I cut part of the onion out, and I added more spice to it when out. S&P. Yummy and my kids ate it. We served it with rice.

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  4. This was yummy. My husband and I had to fight over which one got the left overs. I didn't have any bread crumbs, so I used crushed saltine crackers and it worked fine. I had never had these before, but the picture and stuff reminded me of IKEA's meatballs, so I had some of their lingonberry preserves and served with it. YUMM!

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  5. I made this tonight and my family loved it! I think I used more than a pound of meat...I had 28 meatballs. Didn't think the fam would eat that many, so I froze half. There isn't a single one left. :) I agree that there wasn't enough sauce - next time I'll double that part of the ingredients. We ate them over egg noodles and more sauce would have been nice. Thanks for this recipe - I will definitely be using it again.

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  6. So Yummy. The kids loved it and the hubby saod it was good too. My tip...I used my cheese grater on the onion, so there were no chunks, loved it.

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  7. Lea Butler--Canada13/4/12 13:49

    Lea says..
    I had had porcupines all my life, my late mother used to make them and I am now 64 and still love them, but I've always had them with cr. of tomato soup with milk added to thin it out a bit. I always use an extra can of soup as I like lots of sauce over mashed potatoes served with it. It is delicious this way. Try it you might like it better. I also just make it in a casserole dish and cook it for a couple of hours or until done. Sometimes I also put some undiluted soup in with the meatballs for extra flavour.

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  8. I use to make these all the time - sort of. I didn't put the rice inside the meatballs but under them with the Mushroom soup as the sauce. I always used two cans soup with regular milk so I had plenty of sauce and even then it wasn't enough sometimes. I didn't make them as meatballs either. I made rounded patties. It was a family pleaser.

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  9. Lea Butler--Canada11/12/12 09:33

    I remember my mother making these and since I married many years ago I have made them and still love them. The only difference is that we always used Tomato soup and I personally prefer that and I made lots of sauce usually use 2 cans of soup and then I serve it with mashed potatoes and it is great. Try them with the Tomato soup I bet you'll love them.
    Have fun trying them.
    Lea Butler, Ont. Canada

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  10. Porcupine meatballs were a childhood favorite. My Mom liked to use Cream of Celery soup when making them and that is what I still use. It has a delicate flavor we all love.

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  11. Porcupine meatballs were a school lunch staple and when I made them at home I used tomato soup and Worcestershire sauce, baked them, and served them with mashed potatoes. However they're made, they're always delicious and bring back happy memories!

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  12. These meatballs looks great. A different way to make a classic. Can't wait to try!

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  13. Anonymous15/7/13 17:46

    I grew up on these meatballs we called them porcupines too! We always use ground pork and ground chuck with crushed saltine crackers onions and celery. We bake it with a large can of fire roasted tomatoes! I make the meat balls ahead and freeze them on a sheet cake pan. Then store in a freezer bag- ready for anytime we want them. Love these meatballs.

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  14. Wow! That sounds really yummy :)

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  15. Anonymous16/7/13 20:06

    Is the rice cooked first before including in the meatball?

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  16. Karen, I just made these, but found that the 1 cup of milk was way too much! I had to keep adding bread crumbs until I could get the mixture dry enough to spoon into a soft ball! But they do taste wonderful.

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  17. Sharon, glad it worked out for you!!

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  18. After 20 years of cooking for my family FINALLY a meatball EVERYONE likes, no make that LOVES. Thank you so much. I made mine with tomato sauce.

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  19. anonymous, that is so great!!!!

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  20. I'm vegan, and am really looking forward to trying these using a couple of different protein substitutes .... maybe tempeh, or ground TVP or veggie soyrizo for the turkey. I can already guess how good these are going to taste, and SO easy .... Thanks for sharing :)

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    Replies
    1. Ooooooh I hope it works out for you!!!!!

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  21. I've seen a lot of recipes where you prepare the ingredients in advance, put them in a baggie, freeze them, then defrost the day before cooking in the fridge, and throw into the slow cooker the day of cooking. Can I do that with these? How would I go about doing it? I'd love to be able to prepare a few bags of this in advance for days when I don't feel well, then just dump the bag into the cooker and have it do its thing!

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    1. Yes, Gina, I bet that would work. I would just make the meatballs and freeze them. Pop them into the slow cooker when you're ready to made and top with the marinara sauce. There will probably be more liquid since the ice crystals will melt. Hopefully it works out for you!
      Karen

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  22. Anonymous3/2/14 09:04

    I haven't thought if these in years. when I learned how to make them we used stewed tomatoes and simmered them in a skillet. Yours gives me an idea though, I use to make rice with cream of chicken soup put in 9x13 topped with chicken and baked. for the porcupines I could use ground chicken and cream of chicken soup.wonderful!!

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  23. Can I use converted brown rice? I would think it should cook as well in the meat and sauce. I don't have instant rice of any kind.

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