Meatballs with rice in a sweet and tangy sauce, these Slow Cooker Porcupine Meatballs are a blast from the past!
Hi all! Welcome to the Vintage Slow Cooker Recipe of the month. Today I am sharing my recipe for Slow Cooker Porcupine Meatballs. The Porcupine part of the recipe is the rice in the meatballs. No porcupine meat, I promise! Below is a vintage recipe I found on Pinterest. I jazzed up this recipe with a tangy and sweet sauce. You can see my recipe farther down past the photos.
I start with a basic meatball recipe. I don’t add the Minute rice until after I mix these ingredients together first.
The Sauce is a mixture of ketchup, brown sugar and apple cider vinegar, very simple but packs so much flavor. I formed the meat mixture into 20 meatballs. I layered the meatballs and sauce into my slow cooker.
Here is what the porcupine meatballs and sauce look like after being cooked on low for 5 hours.
The sauce is AMAZING, sweet and lots of tang from the cider vinegar.
Try these other great meatball recipes too!
I do have to say these vintage recipes have been my favorite to do on the blog, never feels like a chore to me. I hope you are enjoying them too! Have a great weekend.
Slow Cooker Porcupine Meatballs in a Tangy Sauce
- Slow Cooker – 5 quart or larger
- 1 1/2 lbs ground beef I use 10% fat beef
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 2 eggs
- 1 cup diced onions
- 1/3 cup barbecue sauce
- 1/4 cup milk
- 1 cup crushed crackers I use Ritz
- 1 cup Minute Brand rice don’t use standard rice
- 2 cups ketchup I use Hunts
- 1/2 cup Sweet Baby Rays Barbecue Sauce
- 1/2 cup brown sugar
- 1 Tbsp. apple cider vinegar
- In a large bowl add the meatball ingredients, except the rice. With clean hands mix these ingredients together, add rice and mix in evenly. Form the balls, I made them about the size of 2 tablespoons, I made a total of 20 meatballs.
- Mix the sauce ingredients in a small bowl until combined.
- Spray the slow cooker with non-stick spray. Add a layer of meatballs and drizzle over some sauce. Do this a few times, until all the meatballs and sauce are gone.
- Cover and cook on LOW for 5 hours without opening the lid during the cooking time.