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Slow Cooker Porcupine Meatballs drizzled with barbecue sauce and garnished with parsley on a white plate

Slow Cooker Porcupine Meatballs

Slow Cooker Porcupine Meatballs are my go-to when I need a hearty, flavorful dinner without spending hours in the kitchen. This recipe is a lifesaver for busy weeknights.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 lbs ground beef 10% fat
  • 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 Ritz crackers
  • 1 cup Minute rice
  • 2 cups ketchup
  • 1/2 cup Sweet Baby Ray’s barbecue sauce
  • 1/2 cup brown sugar
  • 1 Tbsp apple cider vinegar

Method
 

  1. In a large mixing bowl, combine ground beef, salt, pepper, garlic powder, eggs, onions, barbecue sauce, milk, and crushed Ritz crackers. Mix until just combined.
  2. Gently fold in the Minute rice until evenly distributed. Avoid overmixing to keep the meatballs tender.
  3. Form into meatballs using about 2 tablespoons of mixture per ball. You’ll get around 20 meatballs.
  4. In a separate bowl, whisk together the ketchup, Sweet Baby Ray’s barbecue sauce, brown sugar, and apple cider vinegar to create the tangy sauce.
  5. Lightly spray your slow cooker with non-stick spray. Add a single layer of meatballs, then drizzle with sauce. Repeat until all meatballs and sauce are in the cooker.
  6. Cover and cook on LOW for 5 hours. Resist the urge to lift the lid, as this releases heat and lengthens cook time.
  7. Once done, serve the meatballs warm directly from the slow cooker. Enjoy!