This 5-ingredient Amish porcupine meatball recipe is the kind of no-fuss, stick-to-your-ribs supper that’s been feeding farm families for generations. The name comes from the way little grains of rice poke out of the meatballs once they’re cooked—like tiny quills.

On days when the fridge feels uninspiring, this dish never fails: mix raw rice into ground beef, add a few pantry staples, cover the slow cooker, and let time do the rest. The result is humble, hearty, and full of the kind of comfort you remember from church potlucks and grandma’s table.

Serve these meatballs in their tomato gravy over mashed potatoes or buttered egg noodles, with green beans or sweet corn on the side. A crisp salad balances the richness, and warm dinner rolls are perfect for soaking up the sauce. For a true Midwestern-style supper, finish with applesauce or a slice of pie.

Slow Cooker Amish Porcupine Meatballs 🍲🌾

Ingredients

Directions

1. Prep slow cooker: Lightly grease insert to prevent sticking.
2. Mix meatballs: Add beef, rice, salt, and pepper directly to crock. Mix gently until combined.
3. Shape: Form golf ball–sized meatballs. Nestle in single (or snug double) layer in slow cooker.
4. Add sauce: Pour tomato soup evenly over meatballs. Spread gently to coat. Do not add water.
5. Cook: Cover and cook—LOW 5–6 hrs or HIGH 2½–3 hrs—until meatballs are cooked through, rice is tender, and sauce has thickened.
6. Finish: Stir gently to prevent sticking. Taste and adjust seasoning. If sauce is too thick, add 2–4 tbsp hot water or broth.
7. Serve: Spoon meatballs and tomato gravy over potatoes or noodles. Garnish with parsley if desired.

Storage

• Refrigerate leftovers up to 3 days.
• Flavors deepen overnight.
• Reheat gently on stovetop or in microwave.