Slow Cooker Porcupine Meatballs

Step 1

In a large mixing bowl, combine the ground beef, dehydrated onion flakes, garlic powder, Italian seasoning, salt, and black pepper. Mix until everything is well combined.

Step 2

In a smaller bowl, whisk the egg and mix in the rice. Then work the egg and rice mixture into the meat mixture.

Step 3

Roll the meat mixture into meatballs, about the size of ping pong balls. Place the meatballs on a plate or baking sheet lined with parchment paper as you go.

Step 4

Add the crushed tomatoes to the insert of the slow cooker along with ½ cup of water and the remaining teaspoon of Italian seasoning, then nestle your meatballs gently into the sauce.

Step 5

Cover the slow cooker with the lid and cook on low for 4-5 hours or on high for 3-4 hours, or until the meatballs are cooked through and the rice is tender.

Step 6

Scoop the cooked meatballs out of the sauce. Stir in the balsamic vinegar and torn basil. Adjust the seasoning with salt and pepper to taste.

Step 7

Serve them meatballs hot, garnished with additional fresh basil if desired. Enjoy!