The Best Slow Cooker Porcupine Meatballs Recipe

Do you love porcupine meatballs? This Cajun-flavored slow cooker porcupine meatballs recipe is a unique take on a classic comfort food.

A plate of slow cooker porcupine meatballs on squash zoodles.

Why this recipe works

Slow Cooker Porcupine Meatballs is an easy-to-make version of the old-fashioned comfort food.

Made with instant red beans and rice mix with Creole seasoning, this porcupine meatball recipe is one of the best things you’ve tasted.

These healthy porcupine meatballs will become one of your favorite dinner recipes.

A white plate of porcupine meatballs served on squash noodles.

What are porcupine meatballs?

Porcupine meatballs are based on an original recipe for Oven Porcupines, a classic 1970s dish.

The rice sticks out of the meatballs as they cook, so they look like little porcupines. This is a great recipe to make mid-week.

There are two ways to make porcupine meatballs: simmered in a rich tomato sauce on the stovetop or in a slow cooker.

I’ve combined the two methods into an easy crock pot dish. These slow cooker porcupine meatballs are briefly oven-broiled briefly to give them that crusty outer crust.

Then you slow cook the porcupine meatballs in the spicy tomato sauce without having to watch over a simmering pan.

How to make the meatballs

The best way to measure out the porcupine meat mixture is to use a medium ice cream or cookie scoop.

You can try shaping the meat mixture with your hands, but that’s not as quick and easy.

A white plate of meatballs served on squahs noodles and package of Vigo Red Beans and Rice.

More recipe notes

Tips for making the rice

To avoid hard rice and beans in the porcupine meatballs, put the Vigo Red Beans & Rice in a small bowl and cover with 2 cups of water.

Then, let it sit for at least 10 minutes. That softens things up so it cooks up better.

Remember to save the soaking water for the sauce.

Variations: For a fun twist, try Vigo Black Beans & Rice in your next batch. Omit the cayenne pepper. Then use Cuban type spices such as 1 teaspoon each of garlic powder, cumin, and oregano.

(Vigo also makes awesome bread crumbs.)

Best way to chop the vegetables

I love using a food chopper to finely chop the onion and parsley.

Variations: Instead of the parsley, use finely chopped cilantro.

Make this without sugar

If you want make these tasty meatballs without brown sugar, use Swerve Sweetener, Brown instead.

Closeup of a plate of porcupine meatballs served on butternut squash zoodles with a fork and napkin.

What type of ground meat?

The ground beef you use shouldn’t be too lean. Or it’ll fall apart in your slow cooker. (You can also use ground turkey or ground chicken.)

If you’re worried about fat, you’ll find a lot of the fat cooks off and drips on to the tray during broiling.

Then blot the meatballs with a paper towel before slow cooking.

Love meatballs?

If you love meatballs, check out my Instant Pot Meatballs or my Slow Cooker Turkey Meatballs recipe.

My Asian Style Gluten Free Meatballs recipe and my Gluten Free Asian Meatballs with Hoisin Sauce can work either as an appetizer or as a dinner meal.

Closeup of a white plate of porcupine meatballs served on butternut squash noodles with tomato sauce.

How to store and freeze meatballs

Since this porcupine meatball recipe makes a large amount, freeze half the meatballs and sauce for another night’s dinner.

(Leftovers stay fresh in the refrigerator for up to a week.)

Once cooled, place meatballs into a freezer-safe airtight container. (Or divide into individual or dinner-sized portions.) Freeze for 3-4 months.

Defrost in the refrigerator overnight. Then heat them up in the microwave for a few minutes. Or reheat on low in the slow cooker for a few hours.

Overhead of a plate of porcupine meatballs with a fork, parsley, and napkin.

How to serve up the meatballs

Turn this into a healthy dinner by serving the porcupine meatballs recipe over vegetables with lots of sauce.

It’s a great way to get some hidden veggies in your family’s diet. Some ideas include:

  • spaghetti squash
  • zucchini noodles
  • riced squash
  • riced cauliflower
  • green beans
  • peas and carrots
  • mixed vegetables
  • mashed potatoes

Overhead of a plate of porcupine meatballs with a fork, parsley and napkin and another plate of slow cooker porcupine meatballs served on butternut squash zoodles.

More slow cooker recipes

Looking for another easy slow cooker meal? Try these delicious recipes:

Yield: 8 SERVINGS

Slow Cooker Porcupine Meatballs Recipe

Slow Cooker Porcupine Meatballs Recipe

Do you love porcupine meatballs? This Cajun-flavored slow cooker porcupine meatballs recipe is a unique take on a classic comfort food.

Prep Time 1 hour 30 minutes
Cook Time 6 hours
Total Time 7 hours 30 minutes

Ingredients

  • 1 8-ounce package Vigo Red Beans & Rice (uncooked)
  • 2 cups water
  • Cooking spray
  • 2 pounds ground beef
  • 2/3 cup finely chopped yellow onion
  • 2 eggs
  • 4 15-ounce cans tomato sauce
  • 1/2 cup brown sugar
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 4 12-ounce packages frozen vegetables, cooked, for serving
  • Finely chopped parsley for garnish

Instructions

  1. Pour bag of Vigo Red Beans & Rice package into a bowl. Break up any clumps of seasoning and mix ingredients so rice and beans are thoroughly distributed. Remove half the beans and rice and save for another time.
  2. Presoak the beans, rice, and seasonings in 2 cups of water for 10 minutes. Drain and save the water for the sauce. Set aside the beans and rice.
  3. Place top rack in the upper third of the oven. Preheat the oven to broil (550 degrees F.) Line two large trays with aluminum foil. Spray generously with cooking spray and set aside.
  4. In a large bowl, combine the ground beef, softened Vigo Red Beans & Rice, chopped onion, and eggs. Mix until just combined.
  5. Shape mixture into 1 1/2 inch meatballs. Place all of the formed meatballs on the tray. Broil the porcupine meatballs in the oven for 3 minutes per side. (This way they firm up and won’t fall apart in the slow cooker.) Remove from the oven.
  6. Spray a 6-quart slow cooker with nonstick spray or use a crock-pot liner. Add in tomato sauce, water saved from soaking the beans and rice, brown sugar, Worcestershire sauce, salt, and cayenne pepper. Stir until combined.
  7. Place the porcupine meatballs in the tomato mixture. Stir the meatballs gently so they are well coated with the sauce.
  8. Cover the slow cooker and cook on low for 4-6 hours or high for 3-4 hours.
  9. Remove porcupine meatballs from the slow cooker and serve over steamed vegetables.
  10. Garnish with chopped parsley before serving, if you like.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 588Total Fat: 23gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 150mgSodium: 1679mgCarbohydrates: 54gFiber: 12gSugar: 27gProtein: 42g

Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.

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Recipe rating: 5 4 3 2 1