Slow Cooker Amish Porcupine Meatballs
This 5-ingredient slow cooker recipe is the definition of a comforting, no-fuss family dinner. Known as “porcupine” meatballs for the way the rice pokes out of the meat as it cooks—resemblittle quills—this dish has been a staple in Amish and Midwestern kitchens for generations. It’s budget-friendly, requires minimal prep, and lets the slow cooker do all the heavy lifting.
Why This Recipe Works
Just 5 simple ingredients – Ground beef, rice, and a few pantry staples are all you need.
No browning required – The meatballs go straight into the slow cooker raw.
Rice cooks inside the meatballs – It absorbs flavor and creates that signature “porcupine” texture.
Built-in gravy – The soups create a rich, savory sauce as they cook.
Budget-friendly – A pound and a half of beef stretches into a generous meal.
Minimal prep, maximum flavor – Ready in 10 minutes, then the slow cooker takes over.
A guaranteed crowd-pleaser – Kids and adults alike will ask for seconds.
The 5 Ingredients
Ingredient Amount Notes
Ground beef 1½ lbs 85/15 lean-to-fat ratio works best
Uncooked white rice ½ cup Long-grain or jasmine (do not use instant rice)
Onion soup mix 1 (1 oz) packet Dry mix (such as Lipton)
Cream of mushroom soup 1 (10.5 oz) can Cream of chicken can be substituted
Beef broth 1 cup Low-sodium recommended
No egg, no breadcrumbs, no complicated steps.
Instructions
Step 1: Mix the Meatballs
In a large bowl, combine the ground beef, uncooked rice, and dry onion soup mix. Use your hands to mix gently until just combined. Be careful not to overmix, as this can make the meatballs dense.
Step 2: Form the Meatballs
Roll the mixture into 1½-inch meatballs (about 2 tablespoons each). You should get 18 to 20 meatballs.
Step 3: Layer in the Slow Cooker
Place the meatballs in a 6-quart slow cooker in a single layer if possible. A little overlapping is fine.
Step 4: Make the Gravy
In a small bowl, whisk together the cream of mushroom soup and beef broth until smooth. Pour the mixture evenly over the meatballs, covering them as much as you can.
Step 5: Cook
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. For best results, resist the urge to lift the lid during cooking.
Step 6: Serve
Serve the meatballs and gravy over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley if desired.
Pro Tips for Perfect Porcupine Meatballs
Skip the instant rice. Regular long-grain rice holds its shape and creates the classic “quilled” look. Instant rice will turn mushy.
Don’t overmix the meat. Combine the ingredients gently, just until they come together. Overworking the meat results in tough meatballs.
Keep meatballs uniform in size. This ensures even cooking. A cookie scoop can help.
Leave the lid on. Every time you lift it, you add 20 to 30 minutes of cooking time.
To thicken the gravy: Remove the cooked meatballs, whisk 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water into the sauce, and cook on HIGH for 15 to 20 minutes.
Leftovers will absorb liquid. When reheating, add a splash of broth to restore the saucy consistency.
Recipe Variations
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