For a richer flavor, consider using a homemade marinara sauce. Adjust the amount of cayenne pepper to suit your desired level of spiciness. If you don't have red wine, you can substitute with additional beef broth or a tablespoon of balsamic vinegar. Serve the meatballs and sauce over cooked pasta, rice, or with crusty bread for soaking up the delicious sauce. To thicken the sauce further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the sauce during the last 30 minutes of cooking. Feel free to add other vegetables to the slow cooker, such as mushrooms, zucchini, or carrots.
Slow Cooker Porcupine Meatballs With Peppers
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PREP TIME15 mins
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COOK TIME6 hrs 15 mins
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TOTAL TIME6 hrs 30 mins
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SERVING6 People
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VIEWS209
Savor the comforting flavors of tender porcupine meatballs simmered in a vibrant pepper-infused sauce. This slow-cooker recipe offers a delightful blend of convenience and homemade taste, perfect for a satisfying family meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate42 g
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Cholesterol133 mg
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Fiber6 g
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Protein37 g
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Saturated Fat9 g
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Sodium1107 mg
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Sugar9 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 15 mins In a large bowl, gently combine the ground beef, rice, milk, beaten egg, minced garlic, basil, and salt until just mixed. Be careful not to overmix. Form the mixture into approximately 16 meatballs, each about 1 1/2 inches in diameter. (Prep time: 15 minutes)
02 Step
Recipe View 15 mins Heat the olive oil in a large skillet over medium heat. Brown the meatballs on all sides until nicely seared, about 15 minutes. This step adds depth of flavor to the dish. (Cook time: 15 minutes)
03 Step
Recipe View 10 mins In a slow cooker, combine the marinara sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, minced garlic, and bay leaves. Stir well to blend. Gently nestle the browned meatballs into the sauce, ensuring they are mostly submerged. Sprinkle the frozen pepper and onion vegetable blend evenly over the top of the meatballs and sauce. (Prep time: 10 minutes)
04 Step
Recipe View 8 hrs Cover the slow cooker and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the meatballs are tender and cooked through, and the vegetables are tender. (Cook time: 6-8 hours on low, or 3-4 hours on high)
05 Step
Recipe View 1 hrs About an hour before serving, gently stir the sauce to incorporate the vegetables, being careful not to break the meatballs. Remove the bay leaves. Continue to cook for the remaining hour to allow the flavors to meld and the sauce to thicken slightly. (Cook time: 1 hour)
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Shaniya Swaniawski
May 27, 2025I added a can of drained cannellini beans during the last hour of cooking for extra protein and fiber.
Florine Nienow
May 13, 2025My family raved about this recipe! The perfect comfort food for a chilly evening.
Monty Ankunding
Dec 4, 2024I loved the addition of the red wine; it added a wonderful depth of flavor to the sauce.
Adolf Schambergerjakubowski
Jul 7, 2024These meatballs were a huge hit! The slow cooker made them so tender and flavorful.
Florence Goodwin
Nov 24, 2023Easy to follow recipe and the meatballs were delicious! I will definitely make this again.