Ingredients
2 pounds ground beef (80–90% lean)
1 cup uncooked long-grain white rice
1 medium onion, finely chopped
2 teaspoons kosher salt
1 teaspoon black pepper
2 cans (15 ounces each) tomato sauce
1 cup water
Directions
Lightly coat the inside of a 5- to 6-quart slow cooker with nonstick cooking spray or a thin film of oil to help prevent sticking.
In the slow cooker crock set on the countertop, add the ground beef, uncooked long-grain white rice, finely chopped onion, kosher salt, and black pepper. With clean hands, gently mix everything together right in the slow cooker until the rice and onion are evenly distributed through the beef. Avoid overworking the meat so the meatballs stay tender.
Once the mixture is well combined, shape it into golf-ball-sized meatballs, about 1 1/2 inches across. You can form them right in the slow cooker by pinching off portions and rolling them between your palms, then nestling them in a single, snug layer. It’s fine if they touch; they’ll firm up as they cook.
In a separate bowl or large measuring cup, whisk together the tomato sauce and water until evenly combined. Pour this tomato mixture gently over the meatballs in the slow cooker, making sure all the meatballs are mostly submerged. If a few tops peek out, spoon some sauce over them.
Cover the slow cooker with the lid. Cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the rice inside the meatballs is tender and the meatballs are cooked through (an instant-read thermometer inserted into the center of a meatball should read at least 160°F). The rice will swell and poke out slightly, giving the classic “porcupine” look.
Once cooked, taste the sauce and adjust seasoning with a pinch more salt and pepper if needed. Gently stir or tilt the crock to coat the meatballs well in the tomato gravy, being careful not to break them apart.
Serve the meatballs hot, spooning plenty of the tomato-onion sauce over each portion. Store any leftovers, cooled, in an airtight container in the refrigerator for up to 3 days; the flavors deepen and the rice continues to absorb sauce, making them even more comforting the next day.
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