Slow Cooker Tuscan Porcupine Meatballs
Bake these easy porcupine meatballs in the slow cooker, creating a Tuscan-inspired dinner cooked in a flavorful broth. Top them with finely grated Parmesan and serve alongside crusty bread and peas for a simple family dinner.
Serves 4
Effort: Easy
Preparation time: 15 mins
Cooking time: 3-4 hours
Gluten free
Ingredients
500g ground pork
1 packet Tuscan risotto
2 eggs
1 tsp garlic powder
1 tsp salt
½ tsp pepper
200g chopped mushrooms
4 cups chicken stock
2 tbsp corn flour (optional)
Grated Parmesan, fresh parsley, and chopped spring onions for garnish
Crusty bread and peas for serving
Instructions
1. In a large mixing bowl, combine ground pork, Tuscan risotto, eggs, garlic powder, salt, and pepper. Mix until well combined.
2. Shape the mixture into 10 large meatballs or 20 smaller ones.
3. Place the chopped mushrooms in the bottom of the slow cooker and top with the meatballs in 2 layers.
4. Pour chicken stock gently over the meatballs.
5. Slow cook on Low for 7-8 hours or on High for 3-4 hours.
6. Optionally, for a thicker, saucier broth, whisk corn flour with cold water in a small bowl, pour the slurry over the meatballs, cover, and cook on High for the last 10-20 minutes or until the sauce thickens.
7. Serve the meatballs either with a delicious broth or thicker sauce garnished with grated Parmesan, fresh parsley, and chopped spring onions.
8. Accompany with crusty bread and peas.
Hints and tips
Risotto mix - Ensure an even distribution of the risotto mix among the pork mixture to achieve consistent flavor throughout the dish.
Easy swaps - Pork mince complements the risotto flavors perfectly, but simple substitutions with beef or chicken mince can provide a slightly different flavor profile.
Serving suggestions - Serve the Tuscan porcupine meatballs by topping them with grated Parmesan cheese for a sharp flavour and serving peas on the side for pops of sweetness. Alternatively, pair them with your favorite veggies, and don't forget the crusty bread—a must for mopping up the delicious broth.
Storage - Keep in the refrigerator for 3-4 days. Suitable for freezing, ensure the porcupine meatballs are thoroughly reheated until piping hot before serving.
