I am a personal chef and have made porcupine meatballs in the past but have made up my own recipe. I typically prepare my rice in advance and make the meatballs with cooked rice. I was intrigued by this recipe and decided to give it a whirl. First, I did change a few things. I used chicken broth instead of water in the sauce, and instead of hot sauce I used maeploy, probably about a half a cup or more of it. I sauteed my onions with fresh garlic before mixing them into the ground beef. I also added some ketchup to the meat. I wanted to ad an egg but wanted to stay with the basic makeup of this recipe to see if it worked. I put it in a crockpot. My problem was that the majority of the meatballs fell apart, which I feel would have also happened if I had baked this in the oven for the recommended amount of time. In making it in the future I would prebake the meatballs on a sheet tray and then put them in the crock pot with the sauce. Also, I will ad an egg to the meatballs and some breadcrumbs or extra rice. The sauce was very bland and needing much work done to it to make it edible. Basically I would continue making my own recipe and not use this one. I do like the use of uncooked rice, though, as it saves you a step.