Porcupine Beef Meatballs

    1 hour 10 minutes

    These beef meatballs filled with rice are named after a porcupine as the rice pokes out of the meatballs during cooking, making them look just like their namesake!

    3 people made this

    Serves: 4 

    • 500g beef mince
    • 1/2 cup long grain white rice
    • 1 egg, lightly beaten
    • 1 brown onion, finely chopped
    • 2 tablespoons tomato paste
    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 1 (400g) can diced tomatoes
    • 1/3 cup finely chopped fresh basil

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Combine mince, rice, egg and half the onion and tomato paste in a medium bowl. Mix well. Roll heaped tablespoons of mixture into balls to make 16 meatballs.
    2. Heat half the oil a large, deep frying pan over moderate heat. Cook and turn meatballs, in batches, for 3-4 minutes or until browned all over. Transfer to a plate.
    3. Heat remaining oil in pan. Add garlic and remaining onion to pan; cook and stir, for 3-4 minutes or until onion is soft. Stir in tomatoes,1 1/2 cups water and remaining tomato paste. Bring to the boil. Reduce heat, cover and simmer for 5 minutes. Add meatballs, simmer, covered, for 25 minutes. Uncover, simmer for 10 minutes or until rice is tender and the sauce is thick. Stir in basil. Serve.

    Serve suggestion:

    Serve with crusty bread or mashed potato.

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