Slow Cooker Snowballs are a nostalgic, easy-to-make dinner that features tender meatballs “puffed” with rice, smothered in a savory mushroom gravy. By using uncooked instant rice, you allow the meat and the binder to cook simultaneously, resulting in a unique, soft texture.
Ingredients
- Meatballs: 1.5 lbs lean ground beef and 1 cup uncooked instant rice.
- Binders: 1 large egg and 1/4 cup milk.
- Gravy Base: 2 cans (10.5 oz) Cream of Mushroom soup and 3/4 cup beef broth.
- Seasoning: 1/2 cup minced onion, 1 tsp garlic powder, salt, and pepper.
Detailed Instructions
1. Build the Snowballs
Combine the beef, raw instant rice, egg, milk, and spices. Roll into 1.5-inch balls. Using instant rice is a mandatory “hack”—it hydrates much faster at slow-cooker temperatures than traditional long-grain rice, ensuring no crunchy bits in your finished meal.
2. Submerge in Gravy
Whisk the mushroom soup and broth together. Place the meatballs in the slow cooker and pour the gravy over the top. The meatballs must be fully submerged to ensure the rice hydrates evenly from the sauce’s moisture.
3. Low and Slow Bake
Cook on Low for 6-7 hours. Avoid opening the lid during the first 4 hours; the trapped steam is what actually “cooks” the rice inside the meatballs. Serve over mashed potatoes or extra rice for the ultimate comfort experience.