Mix raw white rice into raw ground beef, along with 3 other ingredients, into slow cooker for a hearty meal that’s my default when I don't know what to make

This slow cooker 5-ingredient Amish porcupine meatball recipe is the sort of no-fuss, stick-to-your-ribs supper that has fed farm families around here for generations. The name “porcupine” comes from the way the little grains of white rice poke out of the meatballs once they’re cooked, like tiny quills. On the days when I stare at the fridge and don’t know what to make, I can always count on this one: I simply mix raw white rice into raw ground beef right in the slow cooker, add three pantry ingredients, put the lid on, and let time do the rest. It’s humble, hearty, and tastes like the kind of comfort you remember from church potlucks and grandma’s table.

Serve these porcupine meatballs right in their tomato gravy over a big scoop of mashed potatoes or buttered egg noodles, with a side of green beans or sweet corn if you have it. A simple lettuce salad with a tangy dressing helps balance the richness. If you’re feeding a crowd, pass a basket of warm dinner rolls or sliced bread to mop up every bit of the sauce, and finish the meal with something simple like applesauce or a slice of pie for a true Midwestern-style supper.

Servings: 4-6

1 1/2 pounds ground beef (80–85% lean)

Set your slow cooker on a sturdy, flat surface, such as a speckled white laminate countertop. Lightly grease the bottom and sides of the slow cooker crock with a bit of oil or cooking spray to help prevent sticking.

In the empty slow cooker crock, add the ground beef and the uncooked long-grain white rice. Sprinkle the salt and black pepper evenly over the top.

Using clean hands, gently mix the raw white rice into the raw ground beef right in the slow cooker, working until the rice and seasonings are evenly distributed throughout the meat. Do not overwork the mixture; stop as soon as it looks well combined.

With your hands, shape the beef and rice mixture into golf ball–sized meatballs, nestling them in a single layer (and a second layer if needed) right in the bottom of the slow cooker. They can be snug, but try to keep them mostly in one even layer so they cook uniformly.

Pour the condensed tomato soup evenly over the top of the meatballs. Use the back of a spoon to gently spread the soup so that all the meatballs are coated and there are no large dry spots. Do not add water; the juices from the meat and steam from the slow cooker will thin the soup into a gravy as it cooks.

Cover the slow cooker with the lid. Cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the meatballs are cooked through, the rice is tender, and the tomato soup has turned into a thick, savory sauce. Avoid lifting the lid during the first couple of hours so the heat and moisture stay inside.

Once cooked, gently stir or tilt a few meatballs to make sure they are not sticking to the bottom. Taste the sauce and add a pinch more salt or pepper if needed. If the sauce seems too thick for your liking, you can stir in 2–4 tablespoons of hot water or broth to loosen it slightly.

Serve the porcupine meatballs hot, spooning plenty of the tomato gravy over each portion. Store any leftovers in the refrigerator for up to 3 days; the flavors deepen and they reheat very well in a covered dish in the microwave or on the stovetop over low heat.

For a little extra flavor without adding more ingredients, you can brown the shaped meatballs in a skillet before placing them in the slow cooker, though it’s not necessary for a good result. If you want a touch of sweetness like some Amish cooks prefer, stir 1–2 teaspoons of brown sugar into the tomato soup before pouring it over the meatballs. To stretch the meal, add a handful of finely chopped onion or celery to the meat mixture if you don’t mind going over five ingredients. You can also swap one can of tomato soup for a can of tomato sauce for a slightly thinner, more tangy gravy. For those watching salt, choose low-sodium tomato soup and reduce the added salt, then season to taste at the end. If you like a bit of spice, a pinch of crushed red pepper or smoked paprika in the meat mixture gives a gentle warmth without taking it out of its traditional comfort-food territory. Finally, if you’re cooking for two, halve the recipe and use a smaller slow cooker, or make the full batch and freeze cooked meatballs in their sauce in meal-sized portions for easy future dinners.