Set your slow cooker on a sturdy, flat surface, such as a speckled white laminate countertop. Lightly grease the bottom and sides of the slow cooker crock with a bit of oil or cooking spray to help prevent sticking.
In the empty slow cooker crock, add the ground beef and the uncooked long-grain white rice. Sprinkle the salt and black pepper evenly over the top.
Ground beef and rice in a slow cooker crock
Ground beef and rice in a slow cooker crock
Using clean hands, gently mix the raw white rice into the raw ground beef right in the slow cooker, working until the rice and seasonings are evenly distributed throughout the meat. Do not overwork the mixture; stop as soon as it looks well combined.
With your hands, shape the beef and rice mixture into golf ball–sized meatballs, nestling them in a single layer (and a second layer if needed) right in the bottom of the slow cooker. They can be snug, but try to keep them mostly in one even layer so they cook uniformly.
Hand-shaped meatballs arranged in the slow cooker
Hand-shaped meatballs arranged in the slow cooker
Pour the condensed tomato soup evenly over the top of the meatballs. Use the back of a spoon to gently spread the soup so that all the meatballs are coated and there are no large dry spots. Do not add water; the juices from the meat and steam from the slow cooker will thin the soup into a gravy as it cooks.
Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the meatballs are cooked through, the rice is tender, and the tomato soup has turned into a thick, savory sauce. Avoid lifting the lid during the first couple of hours so the heat and moisture stay inside.
Tomato soup spread over meatballs before cooking
Tomato soup spread over meatballs before cooking
Once cooked, gently stir or tilt a few meatballs to make sure they are not sticking to the bottom. Taste the sauce and add a pinch more salt or pepper if needed. If the sauce seems too thick for your liking, you can stir in 2–4 tablespoons of hot water or broth to loosen it slightly.
Serve the porcupine meatballs hot, spooning plenty of the tomato gravy over each portion. Store any leftovers in the refrigerator for up to 3 days; the flavors deepen and they reheat very well in a covered dish in the microwave or on the stovetop over low heat.
Variations & Tips
For a little extra flavor without adding more ingredients, you can brown the shaped meatballs in a skillet before placing them in the slow cooker, though it’s not necessary for a good result. If you want a touch of sweetness like some Amish cooks prefer, stir 1–2 teaspoons of brown sugar into the tomato soup before pouring it over the meatballs. To stretch the meal, add a handful of finely chopped onion or celery to the meat mixture if you don’t mind going over five ingredients.
Leftover porcupine meatballs stored in a dish
Leftover porcupine meatballs stored in a dish
You can also swap one can of tomato soup for a can of tomato sauce for a slightly thinner, more tangy gravy. For those watching salt, choose low-sodium tomato soup and reduce the added salt, then season to taste at the end. If you like a bit of spice, a pinch of crushed red pepper or smoked paprika in the meat mixture gives a gentle warmth without taking it out of its traditional comfort-food territory. Finally, if you’re cooking for two, halve the recipe and use a smaller slow cooker, or make the full batch and freeze cooked meatballs in their sauce in meal-sized portions for easy future dinners.
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