Slow Cooker Porcupine Meatballs With Peppers Recipe - Allrecipes.com
Slow Cooker Porcupine Meatballs With Peppers Recipe
1 Photo
Slow Cooker Porcupine Meatballs with Peppers
Zesty porcupine meatballs simmered in a flavorful tomato sauce with peppers. See more
  • READY IN 6+ hrs

Slow Cooker Porcupine Meatballs With Peppers

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 16 meatballs with sauce Change Servings

Directions

  1. Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
  2. Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
  3. Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
  4. About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 6 hrs 15 mins
  • READY IN 6 hrs 30 mins

Footnotes

  • Cook's Note:
  • You can substitute fresh red and green bell peppers and yellow onion, cut into strips, for the frozen pepper mix.
  • We are garlic lovers, and slow-cooked garlic is good but subtle. I like to add two additional cloves of garlic to the sauce about 30 minutes before serving to give it a bolder garlic flavor.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2009

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.

 
Most Helpful Critical Review
Oct 29, 2009

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!

 
Jun 14, 2010

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.

 
Mar 05, 2009

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.

 
Feb 02, 2011

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.

 
Jun 15, 2010

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!!!

 
Jun 21, 2010

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.

 
Oct 26, 2010

good! meatballs fell apart a bit...sauce was really good. i used fresh peppers and onion, and would do it that way every time.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 557 kcal
  • 28%
  • Carbohydrates
  • 41.6 g
  • 13%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 37.3 g
  • 75%
  • Sodium
  • 1107 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Slow Cooker Porcupine Meatballs with Peppers

Zesty porcupine meatballs simmered in a flavorful tomato sauce with peppers.

Easy Slow Cooker Meatballs

See how to make amazing meatballs in the slow cooker.

Porcupine Meatballs

Your kids will love helping you make, and eat, these spiky delights.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States