Family Favourite Porcupine Meatballs

By T2T Food Blogger Kathryn Bowers

Family Favourite Porcupine Meatballs 

Porcupine Meatballs are an old- fashioned family favourite, developed during the depression to stretch the amount of ground meat. Porcupines are a hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. Weeknights are about maximum flavour in minimum time. This rich meatball recipe is a life saver after a long day at work.

INGREDIENTS》

750g lean beef mince
¾ cup rice, cooked and cold
1 onion, diced
1 medium zucchini, grated
1 medium carrot, grated
3 cloves garlic, grated
2 eggs
½ cup breadcrumbs
2tbs mixed Italian herbs
2tbsp cumin
Can of condensed tomato soup
Can of crushed tomatoes
2tbs of Worcestershire sauce
Salt + Pepper
Plain flour, to coat
Cooking oil, to shallow fry
Veggies to serve

INSTRUCTIONS》

In a small jug or bowl add the tomato soup, crushed tomatoes, Worcestershire sauce, half the onion/garlic and half the herbs, mix well to combine and set aside.

In a large bowl place mince, rice, zucchini, carrot, garlic and half the onion/ garlic combine well with hands or a wooden spoon.  Add to the mixture eggs, breadcrumbs and remaining herbs.  Mix well then roll into approximately 12 large meatballs ensuring you firmly press meatballs in the shape to avoid them coming apart.

Place the plain flour on a plate and roll the meatball to lightly coat, shallow fry till golden brown turning regularly, place in a deep baking.  Pour tomato mixture over meatball, bake in oven at 180° for 40min.

Enjoy with your choice of side veggies…