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Slow Cooker Porcupine Meatballs With Peppers

Slow Cooker Porcupine Meatballs With Peppers

  • Prep

    15 m
  • Cook

    6 h 15 m
  • Ready In

    6 h 30 m
LASHER62

LASHER62

Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like just olive oil, basil, garlic, and a dash of salt), or with some nice crusty bread.

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Nutrition

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  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 41.6g
  • 13%
  • Protein:
  • 37.3 g
  • 75%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 1107 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs.
  2. Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes.
  3. Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked.
  4. About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.
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Reviews

amandagorby
205

amandagorby

8/7/2009

These were very good- sauce kept the meatballs moist with a nice flavor. I did add an extra egg to the meat mixture for two reasons: I was using medium-sized eggs and my porcupines always fall apart. I'm happy to say that with careful turning they were perfect! The only thing I did different with the method, I put some of the sauce in the slow cooker, then added the porcupines, then the rest of the sauce. This was so I wouldn't have to turn or stir them so much.

DeeLee
71

DeeLee

6/14/2010

Wow,the original recipe back in the 1960's was just the meat mixed with rice and cooked in canned tomato soup. Not much taste but easy and a cheap way to feed my growing family.What an improvement this recipe is . I hadn't made these in years but plan to use this recipe often.

somethingdifferentagain?!
57

somethingdifferentagain?!

3/5/2009

Terrific recipe! I was trying to duplicate a lost family recipe, and this came very close. It actually had more flavor than ours, and was more convenient in the slow cooker! I didn't add the frozen pepper/onions, is the only thing I changed. Will make this again for a nice homestyle family meal. I like to serve with french-cut green beans and rice. Very yummy.

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