Slow Cooker Porcupine Meatballs is an easy meatball recipe with uncooked brown rice, ground turkey, eggs and chicken stock. Cooked in a crock pot for 4-8 hours.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Yield: 10 meatballs 1x
- In a large mixing bowl, add turkey, rice, eggs, salt, Italian seasoning and pepper. Using your hands, mix very well.
- Form 10 large meatballs a size just a bit shy of a tennis ball’s size. Place in a single layer on a bottom of a large slow cooker. Meatballs will fit snuggly. Just pack them gently and tight.
- In a medium bowl, whisk broth with cornstarch and pour gently over the meatballs. Cover and cook on Low for 7-8 hours or on High for 3-4 hours. Serve hot with a salad or a green smoothie.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
*Rice is not cooked or pre-cooked.
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