Porcupine Balls

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
Porcupine balls

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