Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot, or freeze for later.
In Slow Cooker
In Instant Pot
To cook porcupine meatballs in Instant Pot:
In the Oven
Serving meatballs: Porcupine meatballs are a meal on their own. All we need is veggies. I usually make super simple cucumber tomato salad or lemon kale salad to go with it. On lazy days, it is a green smoothie. 🙂
Storing meatballs: Refrigerate leftovers in an airtight container for up to 5 days.
Freezing meatballs: 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.
Or freeze uncooked meatballs. Form, place on a baking sheet and freeze for up to 2 hours. Then transfer to a zip top bag and freeze for up to 3 months. When ready to cook, I would recommend to bake from frozen with extra 10 minutes. Instant Pot – no changes (see, Instant Pot is amazing!). And for slow cooker, you have to thaw meatballs first and then cook as per recipe. Safety thing. 🙂
*Rice is not cooked or pre-cooked. White rice is OK too, just less healthy but I won’t judge you. 🙂
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