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Porcupine Meatballs

Hearty and comforting meatballs filled with rice, served in a rich tomato sauce and perfect over creamy mashed potatoes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 500 g beef mince
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1/2 cup long grain white rice
  • 1 egg, lightly beaten
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp smoked paprika
  • 1/2 cup brown onion, finely chopped Half used for mixture and half for sautéing
  • 2 cloves garlic, crushed Half used for mixture and half for sautéing
Sauce
  • 1 tbsp extra virgin olive oil For sautéing the onion
  • 420 g condensed tomato soup
  • 1.5 cups water Add to soup for sauce consistency
To Serve
  • Mashed potato To serve with meatballs
  • Finely grated parmesan To garnish
  • Small fresh basil leaves To garnish

Method
 

Preparation
  1. In a large bowl, combine beef mince, grated carrot, grated zucchini, long grain white rice, beaten egg, Worcestershire sauce, smoked paprika, and half of the chopped onion and garlic. Mix well.
  2. Using 2 level tablespoons of the mixture, roll into balls.
Cooking
  1. Heat the olive oil in a large saucepan over medium heat. Add the remaining chopped onion and cook, stirring, for 5 minutes or until softened.
  2. Add the remaining crushed garlic and cook for 30 seconds until fragrant.
  3. Stir in the condensed tomato soup and 1.5 cups of water. Bring to a boil.
  4. Carefully drop the meatballs into the sauce. Reduce heat to low, cover, and simmer for 30 minutes.
  5. Uncover and simmer for another 10 to 15 minutes or until rice is tender and sauce has thickened.
Serving
  1. Serve the porcupine meatball mixture over a mound of creamy mashed potatoes. Sprinkle with finely grated parmesan and add fresh basil leaves.

Notes

Let leftovers cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently. For longer storage, freeze for up to 3 months.