Hidden Veggie Porcupine Meatballs

Hidden Veggie Porcupine Meatballs


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.1 based on 12 ratings.


  • 500 g Beef Mince
  • 1 Carrot, Grated
  • 1 Zucchini, Grated
  • 1/2 cups Long Grain Rice (uncooked)
  • 1 Egg
  • 1 Brown Onion (diced Finely)
  • 1 tsp Crushed Garlic
  • 1 tbsp Olive Oil
  • 1 tbsp Worcestershire Sauce
  • 420gram Tomato Soup

Nutrition Information

Qty per
129g serve
Qty per
Energy 298.075kcalcal 230.95390568372kcalcal
Protein 29.25gg 22.663429476637gg
Fat (total) 20gg 15.496362035308gg
 - saturated 9.125gg 7.0702151786091gg
Carbohydrate 0gg 0gg
 - sugars 0.5gg 0.38740905088269gg
Dietary Fibre 0.5gg 0.38740905088269gg
Sodium 212.5mgmg 164.64884662514mgmg

Nutritional information does not include the following ingredients: Carrot, grated, Zucchini, grated, Long grain rice (uncooked), Egg, Brown onion (diced finely), Olive oil, Tomato Soup

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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.


  1. Mix together the beef mince, the grated zucchini, grated carrot, diced onion, long grain rice and the egg.

  2. Form into meatballs (about 3cm in diameter each) and set them aside.

  3. Fry off the crushed garlic (or you can substitute crushed garlic for two garlic cloves), until lightly brown and fragrant.

  4. Pour in the tomato soup together with one cup of water. Allow the tomato mixture to come up to the boil.

  5. Place the meatballs in the bottom of a pie dish or similar.

  6. Pour over the tomato soup mixture and bake at 180 degrees for 35 minutes or until the meatballs are browned and the sauce caramelised.

  7. Serve with steamed vegetables and mashed potato.

Hidden Veggie Porcupine Meatballs | Stay At Home Mum

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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