Hidden Veggie Porcupine Meatballs
My boys are aged 11 and 12 now and I still have to hide vegetables… It is so frustrating. Luckily – they love meatballs – and I’ve been making the traditional style porcupine meatballs for years and years – so I thought I’d see how they would go with loads of added veggies in there – and they worked! The boys didn’t suspect a thing!
Some days I’m sure they will get scurvy!
Now you can add any combination of grated veggies you like – just substitute them for the same amount as below in the recipe.
Please Note Nutritional information is provided as a guide only and may not be accurate.
Nutritional information does not include the following ingredients:
- Olive oil
- 500 grams Beef Mince
- 1 Carrot, Grated
- 1 Zucchini, Grated
- 1/2 cup Long Grain Rice (uncooked)
- 1 Egg
- 1 Brown Onion (diced Finely)
- 1 tsp Crushed Garlic
- 1 tbsp Olive Oil
- 1 tbsp Worcestershire Sauce
- 420gram can Tomato Soup
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How to Make Hidden Veggie Porcupine Meatballs
- Mix together the beef mince, the grated zucchini, grated carrot, diced onion, long grain rice and the egg.
- Form into meatballs (about 3cm in diameter each) and set them aside.
- Fry off the crushed garlic (or you can substitute crushed garlic for two garlic cloves), until lightly brown and fragrant.
- Pour in the tomato soup together with one cup of water. Allow the tomato mixture to come up to the boil.
- Place the meatballs in the bottom of a pie dish or similar.
- Pour over the tomato soup mixture and bake at 180 degrees for 35 minutes or until the meatballs are browned and the sauce caramelised.
- Serve with steamed vegetables and mashed potato.