Slow Cooker Porcupine Meatballs

5 from 2 reviews

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.

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  • Prep Time: 5 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 5 minutes
  • Yield: 10 meatballs 1x



  1. In a large mixing bowl, add turkey, rice, eggs, salt, Italian seasoning and pepper. Using your hands, mix very well.
  2. 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.
  3. 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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