Hidden Veggie Porcupine Meatballs

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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…

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.

serves
4
time needed
prep cook
ingredients
10
difficulty
Easy
rating (click to rate)
3.5 based on 2 ratings, click to rate

Ingredients

  • 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


Method

How to Make Hidden Veggie Porcupine Meatballs

  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.

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