Porcupine Meatballs are like a bulked-up Spaghetti Bolognaise recipe and a firm family favourite!
Making Porcupine Meatballs involves rolling meatballs in rice, and letting the rice cook in the juices – Just remember to have enough liquid so your rice isn’t crunchy! No one likes crunchy rice! We have two versions here for you to try.
I made this with my two boys a few weeks ago, I was sure that they would balk at the grated vegetables going into the balls, but they didn’t and they not only ate the whole lot (and I can count on one hand the number of times they have actually eaten a vegetable), but they begged me to make it again.
So this has become a weekly staple in our house!
A great one to get the kids involved with – and to even teach the kids moving out of home how to cook!
Hint: If you don’t have any beef mince, this recipe can also be made with pork mince or chicken mince – they are all equally as delicious.
Method
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Preheat oven to 180 degrees.
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Mix all ingredients together in a bowl except for the tomato soup.
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Roll into meatballs (a dessert spoon each) and place in a pie dish.
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Heat the tomato soup with a cup of water in the microwave until hot - stir well and pour over the top of the meatballs.
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Cook in a moderate oven (180 degrees) for 30 minutes or until cooked thoroughly.
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Served with mashed potato.
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Preheat oven to 180 degrees.
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Combine mince, egg, breadcrumbs, onion, garlic, rice and herbs in a bowl until well mixed.
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Roll into meatballs and place in an oven proof dish. Add diced tomatoes, tomato paste and sugar to a blender and blend until puréed.
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Add water to the tomato purée and then pour over the meatballs.
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Cook in oven (180 degrees C) for approximately 45 minutes.
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The rice needs to be raw. If it appears the rice is still crunchy - it means there isn't enough liquid for the rice to 'suck up' and cook. Add a bit more soup or stock.
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Cooked Porcupine Mince Balls can be frozen. Allow to cook to room temperature before popping into a zip lock bag for up to three months.
