Lightened up slow cooker porcupine meatballs, an old-fashioned family friendly recipe updated for today - easy, healthy and deliciously comforting served with mashed potatoes or noodles and your favorite green vegetable.
Author: Martha | Simple Nourished Living
1pound95% lean ground beef
2tablespoonsdried onion flakes (optional)
1/4teaspoongarlic powder (optional)
Salt and pepper, to taste
1cantomato soup (I used Amy's Organic Chunky Tomato Bisque)
Ideal slow cooker size: 4-Quart.
In a bowl, combine the ground beef, rice, egg and seasonings in a bowl and mix well.
Roll mixture into 16 balls (aka "porcupines").
Place meatballs in the slow cooker, trying to keep them in a single layer if you can.
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.)
Cover and cook on LOW for 4 to 6 hours, or until the meatballs are cooked through.
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.