Crock Pot Porcupine Meatballs IN A Beautiful Sauce– Let's GO Retro

Ingredients

• 0.5 pound Ground Turkey (lean ground turkey)
• 0.5 cup Long Grain White Rice (uncooked)
• 1 large Egg (room temperature)
• 0.5 cup Dried Minced Onion (reconstituted with water)
• 0.5 teaspoon Salt (to taste)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Parsley (chopped fresh, optional)
• 2 cans Tomato Soup (low‑sodium, 10.5 oz each)
• 1 can Stewed Tomatoes (14.5 oz, crushed before adding)
• 2 tablespoons Brown Sugar (adds sweetness and color)
• 1 teaspoon White Vinegar (balances acidity)
• 0.25 teaspoon Red Pepper Flakes (optional for heat)

Instructions

1. Gather and Prep Ingredients

   Measure 0.5 cup uncooked rice, 0.5 cup dried minced onion, 0.5 tsp salt, 0.25 tsp pepper, and optional parsley. Open the two cans of tomato soup and the can of stewed tomatoes.

   Time: PT5M

2. Mix Meatball Base

   In a large mixing bowl combine the ground turkey, uncooked rice, egg, rehydrated onion, salt, pepper, and parsley. Mix gently with a spoon until just combined; over‑mixing can make the meatballs tough.

   Time: PT10M

3. Form Meatballs

   Wet your hands with cool water. Scoop about one tablespoon of mixture and roll into a ball. Place on a plate. Repeat until the mixture is used (about 12 meatballs).

   Time: PT5M

4. Prepare the Tomato Sauce

   Crush the stewed tomatoes in a bowl until chunky‑saucy. Add the two cans of tomato soup, 2 Tbsp brown sugar, 1 tsp white vinegar, 0.25 tsp red pepper flakes, a pinch of extra salt and pepper. Stir until smooth.

   Time: PT10M

5. Assemble in the Crock Pot

   Place the raw meatballs in the bottom of the crock pot. Pour the prepared sauce over them, ensuring the meatballs are fully submerged.

   Time: PT5M

6. Cook

   Cover the crock pot and set to HIGH for 3 hours (or LOW for 6 hours). The rice will cook inside the meatballs, causing them to expand and develop the characteristic “porcupine” spikes.

   Time: PT3H

7. Finish and Serve

   Turn off the crock pot. Spoon meatballs onto plates, ladle sauce over the top, and garnish with extra chopped parsley if desired. Serve with mashed potatoes, buttered noodles, or a simple side salad.

   Time: PT5M

Nutrition Facts

Calories

280

Protein

12 g

Carbohydrates

45 g

Fat

4 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ground Turkey: Ground Chicken, Ground Beef, Ground Pork
• Instead of Long Grain White Rice: Instant Rice, Brown Rice
• Instead of Egg: Flax Egg, Chia Egg
• Instead of Dried Minced Onion: Fresh Onion, finely chopped
• Instead of Parsley: Dried Parsley
• Instead of Tomato Soup: Homemade tomato soup
• Instead of Stewed Tomatoes: Diced Tomatoes
• Instead of Brown Sugar: White Sugar, Honey
• Instead of White Vinegar: Apple Cider Vinegar
• Instead of Red Pepper Flakes: Cayenne Pepper

Equipment Needed

• Mixing Bowl
• Spoon or Spatula
• Tablespoon (measuring spoon)
• Crock Pot (Slow Cooker)
• Can Opener
• Measuring Cups
• Knife (optional)
• Plate (for serving) (optional)

Critical Steps — Do Not Skip

• Mix uncooked rice into the meat mixture without over‑mixing.
• Form meatballs with wet hands to prevent sticking.
• Ensure the sauce completely covers the meatballs before cooking.
• Do not stir the meatballs during the slow‑cooking process.

Chef Tips from the Video

• Wet your hands with cold water before shaping meatballs to prevent sticking.
• Use low‑sodium tomato soup for better control of seasoning.
• A pinch of brown sugar balances the acidity of the tomatoes and deepens the sauce color.
• If you prefer a smoother sauce, blend the stewed tomatoes before adding the soup.

Troubleshooting

Storage

Refrigerator: Cool in an airtight container for up to 4 days.

Freezer: Freeze individual meatballs on a tray, then transfer to a zip‑top bag; keep for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Form the meatballs, place them on a tray, and freeze; transfer to a freezer bag and cook from frozen (add 30 minutes to cooking time).
• Prepare the tomato sauce a day ahead and refrigerate; combine with meatballs when ready to cook.

Frequently Asked Questions