These Amish Porcupine Meatballs are a beloved Depression-era classic—tender ground beef and rice meatballs simmered in a rich tomato broth until the rice puffs like tiny “quills.” With just 5 simple ingredients, this one-pot meal is frugal, filling, and perfect for busy days or chilly evenings.
No browning, no extra dishes—just dump, cook, and enjoy!
Why You’ll Love This Recipe
- 🥩 Only 5 ingredients—pantry staples!
- ⏱️ 10 minutes prep, then walk away
- 💛 One slow cooker = easy cleanup
- 💸 Costs under $7—feeds 6 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(6-quart slow cooker)
- 1½ lbs (680g) ground beef
- ¾ cup uncooked long-grain white rice
- 1 (15 oz) can diced tomatoes, undrained
- 1 (10.75 oz) can condensed tomato soup (or 1½ cups tomato sauce + 1 tbsp sugar)
- 1 small onion, finely chopped
- Plus: Salt, pepper, and 1½ cups water or beef broth (considered “free” in traditional home cooking)
💡 Pro Tips:
- Use raw rice—it cooks right in the sauce, absorbing flavor.
- Don’t pre-cook meatballs—they form and soften beautifully in the slow cooker.
- Stir gently after cooking—meatballs are tender!
Step-by-Step Instructions (Tender, Savory, Foolproof)
1. Mix the Meatballs
- In a bowl, combine ground beef, raw rice, salt, and pepper.
- Form into 1-inch meatballs (about 20–24).
2. Layer in Slow Cooker
