Slow Cooker Porcupine Meatballs

These Slow Cooker Porcupine Meatballs are a comforting, protein-rich meal made from ground turkey, brown rice, and simple seasonings—all cooked together in a savory broth without tomato sauce. Easy to prep and perfect for busy weeknights, they’re a wholesome, family-friendly dish with tender meatballs and a flavorful, thickened sauce.

Why You’ll Love This Recipe

Porcupine meatballs are hearty, healthy, and incredibly simple. The rice cooks inside the meatballs, expanding and giving them their signature “porcupine” look. Made without tomato sauce, this version is milder and versatile, perfect for those who prefer a more neutral flavor. Plus, using the slow cooker means you can set it and forget it, making this an ideal meal for busy days. They’re also freezer-friendly, meal prep–approved, and great for all ages.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds ground turkey, chicken, beef, or pork

• 1 cup brown rice, uncooked, rinsed and drained

• 2 large eggs

• 1 teaspoon salt

• 1 teaspoon Italian seasoning (or 1/2 teaspoon dried basil + 1/2 teaspoon dried oregano)

• 1/2 teaspoon ground black pepper

• 3 cups low sodium chicken broth

• 1/4 cup cold water

• 3 tablespoons cornstarch

• 2 tablespoons green onions, parsley, or dill (finely chopped, for garnish)

Directions

1. In a large mixing bowl, combine ground turkey, brown rice, eggs, salt, pepper, and Italian seasoning. Mix gently with your hands until just combined.

2. Shape the mixture into 10 large meatballs (about the size of a small tennis ball) or 20 smaller ones.

3. Arrange meatballs in a single layer at the bottom of a large slow cooker. They should fit snugly—pack gently and evenly.

4. Carefully pour the chicken broth over the meatballs.

5. Cover and cook on Low for 7–8 hours or on High for 3–4 hours.

6. In a small bowl, whisk together the cold water and cornstarch to make a slurry.

7. Pour the slurry over the meatballs, cover, and cook on High for an additional 10–20 minutes, until the sauce thickens.

8. Garnish with fresh herbs and serve warm.

Servings and timing

This recipe makes 10 large meatballs.
Prep time: 12 minutes
Cook time: 3 hours (on high)
Total time: 3 hours 12 minutes

Variations

• Use Different Meats: Substitute turkey with ground beef, chicken, or pork.

• Make It Spicy: Add red pepper flakes or diced jalapeños to the meat mixture.

• Add Vegetables: Mix in finely shredded carrots, zucchini, or chopped spinach to sneak in extra veggies.

• Tomato-Based Option: If you prefer a red sauce, replace some or all of the broth with tomato sauce or crushed tomatoes.

• Cheesy Twist: Top with shredded mozzarella or Parmesan before serving.

• Mini Meatballs: Make smaller meatballs and serve as appetizers or in lunchboxes.

Storage/Reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 5 days.
Freeze fully cooked and cooled meatballs in an airtight container for up to 3 months. Thaw overnight in the fridge.
To reheat, warm in a microwave or bake in a 375°F oven for about 10 minutes until heated through.

FAQs

Why are they called “porcupine” meatballs?

The rice cooks inside the meatballs and sticks out slightly, giving the appearance of little porcupine quills.

Do I need to cook the rice before adding it to the meatballs?

No, use uncooked brown rice—it cooks right inside the meatballs during the slow cooking process.

Can I use white rice instead of brown rice?

Yes, but you may need to reduce the cooking time slightly, as white rice cooks faster.

Can I use pre-cooked rice?

No, the uncooked rice is essential for binding the meatballs and creating the porcupine texture.

Can I cook these in the oven instead?

Yes, bake covered at 375°F for 45 minutes, then uncover, add slurry, and bake for 5 more minutes to thicken the sauce.

Can I make them in the Instant Pot?

Yes, pressure cook on High for 15 minutes (8-quart) or 20 minutes (6-quart), then release pressure, add slurry, and simmer on Sauté until thickened.

What’s the best meat to use?

Ground turkey or chicken for a leaner option, or ground beef or pork for a richer flavor.

Can I add cheese inside the meatballs?

You can stuff them with a small cube of cheese for a gooey center, but note it may change the texture slightly.

Is this recipe gluten-free?

Yes, as long as your broth and seasonings are gluten-free.

Can I double the recipe?

Yes, just layer the meatballs carefully in your slow cooker. Cooking time may increase slightly.

Conclusion

Slow Cooker Porcupine Meatballs are a cozy, easy-to-make meal that’s packed with protein and comforting flavor. With minimal prep and a hands-off cooking method, this dish is perfect for feeding your family or stocking your freezer. Whether you’re new to cooking or just need a reliable dinner recipe, these meatballs are a must-try staple.

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