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"Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like just olive oil, basil, garlic, and a dash of salt), or with some nice crusty bread. " — LASHER62
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2 pounds lean ground beef
2/3 cup uncooked white rice
1/2 cup milk
1 beaten egg
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon salt
1 tablespoon olive oil
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes
1 1/2 cups beef broth
1/2 cup red wine
1/2 teaspoon ground cayenne pepper
2 bay leaves
3 cloves garlic, minced
1 (16 ounce) package frozen pepper and onion stir fry vegetable blend
These were very good- sauce kept the meatballs moist with a nice flavor. I did add an extra egg to the meat mixture for two reasons: I was using medium-sized eggs and my porcupines always fall apart. I'm happy to say that with careful turning they were perfect! The only thing I did different with the method, I put some of the sauce in the slow cooker, then added the porcupines, then the rest of the sauce. This was so I wouldn't have to turn or stir them so much.
Sorry, but we found these meatballs to be quite bland and boring. If we get the urge to have ground beef with rice again, I will stick to stuffed cabbage rolls. Much tastier!
45 Ratings
Wow,the original recipe back in the 1960's was just the meat mixed with rice and cooked in canned tomato soup. Not much taste but easy and a cheap way to feed my growing family.What an improvement this recipe is . I hadn't made these in years but plan to use this recipe often.
Terrific recipe! I was trying to duplicate a lost family recipe, and this came very close. It actually had more flavor than ours, and was more convenient in the slow cooker! I didn't add the frozen pepper/onions, is the only thing I changed. Will make this again for a nice homestyle family meal. I like to serve with french-cut green beans and rice. Very yummy.
My husband and his coworkers have had the winter doldrums lately, so because it was Groundhog Day, I decided to send a double batch of porcupines. This recipe caught my eye because it is specifically for slow cooker, which is what is great for work. I confess I only used the sauce from this recipe but am so glad I did! It was a HUGE hit, and the coworkers have informed me that they expect "groundhogs" with this sauce again next year on February 2.
This recipe brought back wonderful chilhood memories. Mom always made these but used mushroom soup as the sauce. She used the oven but I will make them in the crockpot. Thanks for the memories!!!
The meatballs themselves were somewhat bland and I would spice more next time. THe sauce and cooking method was spot on and overall a win.
good! meatballs fell apart a bit...sauce was really good. i used fresh peppers and onion, and would do it that way every time.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Porcupine Meatballs With Peppers
Serving Size: 1/6 of a recipe Servings Per Recipe: 6 Amount Per Serving Calories: 557 Calories from Fat: 220
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