Porcupine Meatballs In The Slow-Cooker

Prep Time
Cook Time
8h 20m
Ready In

"These are tasty with pasta or rice."

Original recipe yields 4 servings


  • Serving Size: 1 (426.5 g)
  • Calories 607.7
  • Total Fat - 29.7 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 203.5 mg
  • Sodium - 824.8 mg
  • Total Carbohydrate - 33.4 g
  • Dietary Fiber - 3.2 g
  • Sugars - 5.9 g
  • Protein - 49 g
  • Calcium - 53.1 mg
  • Iron - 6.2 mg
  • Vitamin C - 40.2 mg
  • Thiamin - 0.2 mg

Step 1

In mixing bowl combine ground beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend.

Step 2

Shape meat mixture into 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in slow cooker pot.

Step 3

Pour soup and tomatoes over meatballs.

Step 4

Cover and cook on low for 7-8 hours, or on high for 4-5 hours.

Tips & Variations

No special items needed.


Chef shapeweaver

This recipe was made for the " First Time Tag " in FFF on 5/17/16. In the prepping of this recipe , I did just a few things differently. For the meat, I used a 50/50 blend of beef & pork. My SO doesn't care for peppers, so I left them out. To make sure that the size of meatballs came out correctly, the meat mixture was spread evenly into a 9x13 in pan and frozen for about 30 minutes then cut into 24 squares. To give a bit more flavor to the meat, it was slightly browned in a small amount of Canola oil. After adding the remaining ingredients, it didn't seem like there would be enough liquid so an eight ounce can of tomato sauce was added. I served this over pasta with a side of Garlic Bread. " Keep Smiling :) "

review by:
(18 May 2016)


Very good and easy! Served with rice and carrots. I skipped the bell pepper but otherwise made as directed. My family really liked this dish! Thanks for sharing!

review by:
(19 Oct 2015)