Step 1

Ideal slow cooker size: 4-Quart.

Step 2

In a bowl, combine the ground beef, rice, egg and seasonings in a bowl and mix well.

Step 3

Roll mixture into 16 balls (aka "porcupines").

Step 4

Place meatballs in the slow cooker, trying to keep them in a single layer if you can.

Step 5

Pour on the soup. (If you are using a condensed soup you'll want to thin it with 1/2 can of water before pouring on.)

Step 6

Cover and cook on LOW for 4 to 6 hours, or until the meatballs are cooked through.

Step 7

Alternatively, you can place the meatballs in a single layer in a casserole dish, pour on the soup and bake in a 350F degree oven for about 1 hour, until the meatballs are cooked through and soup/sauce is bubbly.