Catherine's Porcupine Balls
Recipe thanks to Catherine from Rochester Early Learning
Ingredients
- 500g beef mince
- 1 carrot, grated
- 1 zucchini, grated
- ½ cup long grain white rice
- 1 egg, beaten
- 1 tbsp Worcestershire sauce
- ½ tsp smoked paprika
- 1 brown onion, finely chopped
- 2 garlic gloves, crushed
- 1 tbsp extra virgin olive oil
- 420g can of condensed tomato soup
- Serve with mashed potatoes
Instructions
- Combine mince, carrot, zucchini, rice, egg Worcestershire sauce, paprika and half the onion and garlic. Roll into balls (golf ball size)
- Heat oil in a large saucepan over medium heat, add onion and cook until softened, add garlic cook for 30 seconds.
- Stir in tomato soup and 1 1/2 cups of water and bring to the boil
- Carefully drop meatballs into sauce
- Reduce heat to low and simmer for 30min
- Uncover and simmer for 10-15min or until rice is tender and sauce has thickened
- Serve with mashed potatoes
Image
Porcupine balls