Porcupine Tomato Meatballs

Esther J. Yoder Hartville, OH • Jean Binns Smith Bellefonte, PA

Prep. Time: 30 Minutes
Cooking Time: 2–4 Hours


  • 1 lb. ground beef
  • ¼ cup long-grain rice, uncooked
  • ¼–½ tsp. salt, optional
  • 10½-oz. can tomato soup, divided
  • 2 Tbsp. shortening or butter
  • 1 cup water

Ideal Slow Cooker Size: 4-Quart


  1. In a medium-sized bowl, mix ground beef, rice, salt, and ¼ cup of tomato soup. Shape into -inch balls.
  2. Brown the balls in 2 Tbsp. shortening or butter in a large nonstick skillet, being careful not to crowd them. (If your skillet is small, brown them in two batches.)
  3. Place the browned meatballs in your slow cooker.
  4. In the bowl, mix together 1 cup of water and the remaining tomato soup. Pour over meatballs.
  5. Cover and cook on High 2–4 hours, or until the rice is fully cooked.