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Porcupine Meatballs in Crock Pot!

Porcupine Meatballs in Crock Pot! created by Boomette

Easy to make and tasty meal. Meatballs can be made ahead of time and frozen. I hope you like it. Prep time includes chopping the onion and pepper.

Ready In:
7hrs 20mins
Serves:
Units:

ingredients

directions

  • Combine first 7 ingredients, mixing well to combine.
  • Shape hamburger mixture into roughly 20-24 meatballs about 1 1/2 inches around.
  • Place meatballs in crockpot and pour soup and tomatoes (plus juice from tomatoes) over the meatballs.
  • Cover and cook on low for 7-8 hours or high for 4.
  • I usually make the meatballs the night before, or even a week before, then freeze them until ready to use.
  • Makes for a real quick preparation time.
  • ENJOY!
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RECIPE MADE WITH LOVE BY

@Bekah
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@Bekah
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"Easy to make and tasty meal. Meatballs can be made ahead of time and frozen. I hope you like it. Prep time includes chopping the onion and pepper."
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  1. katekrajewski
    Great recipe! I doubled the recipe for my family and used a 5 qt slow cooker. I made the meatballs first, froze them, then added the sauce and froze everything together. I then partially thawed everything and cooked on low for about 6 hours. Everyone loved them and I will definitely make again. I think the next time I will either freeze the meatballs alone and add the sauce right before cooking or thaw everything completely - I had a slight problem with the meatballs breaking apart and I think it had to do with freezing / partially thawing.
    Reply
  2. Boomette
    I felt that 1/2 lb of ground beef was not enough. So I used 1 lb. I used red bell pepper. Some of the meatballs were crispy. Maybe it was needing more liquid. Or the cooking time was too much. But the taste is good. Thanks Bekah :) Made for Holiday tag game
    Reply
  3. Boomette
    Porcupine Meatballs in Crock Pot! Created by Boomette
    Reply
  4. tiradas
    Porcupine Meatballs in Crock Pot! Created by tiradas
    Reply
  5. tiradas
    Delicious! Easy to make! I did alter the recipe somewhat due to what we had on hand and personal preference. I used 2 pounds ground venison, two cans of tomato soup, a can of diced tomatoes, added some tomato juice, three eggs, the onions, the green peppers, a few tablespoons of D.B. Yummer's Mildly Spicey BBQ Sauce, some garlic powder, some Lawry's Seasoning Salt, and some chili powder. More than plenty sauce! Everyone liked it and would like to have this again!
    Reply
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