My grandmother served this on tight budgets. Just 4 ingredients and you get incredibly tender comfort food that feeds the whole block.

These slow cooker 4-ingredient porcupine meatballs are the kind of budget-stretching comfort food my grandmother leaned on when money was tight and the table was full. Just ground beef, rice, tomato soup, and a little water come together into incredibly tender meatballs that puff up and get studded with soft grains of rice, all simmered in a bright red, cozy sauce. It’s the kind of recipe you can toss together in the morning, let it bubble away all afternoon, and feed a crowd without breaking the bank.

Serve these porcupine meatballs right out of the slow cooker with plenty of that rich tomato sauce spooned over the top. They’re wonderful over mashed potatoes, buttered egg noodles, or plain white rice if you really need to stretch the meal. Add a simple green side, like steamed green beans, a tossed salad, or frozen peas warmed with a bit of butter and salt. A slice of buttered bread or dinner roll is perfect for soaking up every bit of the sauce.

Servings: 6-8

2 pounds ground beef (80–85% lean)

In a large mixing bowl, combine the ground beef and uncooked long-grain white rice. Use clean hands to gently mix until the rice is evenly distributed throughout the meat, being careful not to overwork the mixture so the meatballs stay tender.

Shape the mixture into meatballs about 1 1/2 inches in diameter, rolling them gently between your palms. You should get roughly 24–28 meatballs, depending on the size. Set the formed meatballs on a plate or tray as you work.

Lightly spray or grease the inside of your slow cooker to help prevent sticking. Arrange the meatballs in a single, snug layer on the bottom. If needed, you can make a second layer on top, staggering them so they nestle in between the gaps.

In a medium bowl or large measuring cup, whisk together the condensed tomato soup and the water until smooth and evenly combined. The mixture will look like a thin tomato sauce.

Pour the tomato soup mixture evenly over the meatballs in the slow cooker, making sure all of them are at least mostly covered by the sauce. Gently tilt the slow cooker insert if needed to help the sauce settle around the meatballs.

Cover the slow cooker with the lid and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the meatballs are cooked through (no pink in the center), the rice inside is tender, and the tomato sauce is bubbling around the edges with a slightly glossy look.

Once done, carefully remove the lid, letting any built-up steam escape away from you. Use a spoon to gently baste the tops of the meatballs with some of the sauce. Serve the meatballs hot straight from the slow cooker, spooning extra tomato sauce over each portion.

To make this recipe your own while still keeping it simple, you can swap in ground turkey for the beef, though it’s best to choose a slightly higher fat turkey (like 85–93% lean) so the meatballs stay moist. If you like a little more tomato flavor, replace 1/2 cup of the water with canned tomato sauce. For kids who are picky about visible rice, roll the meatballs a bit smaller so the grains blend in more once cooked. If you prefer more sauce for serving over pasta or potatoes, add an extra half can of tomato soup plus 1/2 cup more water. For a firmer texture, you can briefly brown the meatballs in a skillet before adding them to the slow cooker, though my grandmother usually skipped this step to save time and dishes. Food safety tips: Always keep the meat refrigerated until you’re ready to mix and shape the meatballs, and wash your hands, bowls, and utensils thoroughly after handling raw beef. Make sure your slow cooker is set to LOW or HIGH as directed and not on a “keep warm” setting during cooking. The meatballs should reach an internal temperature of 160°F (71°C); if you’re unsure, check one in the center with an instant-read thermometer. Refrigerate leftovers within 2 hours of cooking and reheat them until steaming hot before serving again.