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Friday, October 12, 2012

Porcupine Meatballs - Oven baked

These are a novel idea for kids and a great way to have them help out in the kitchen.
Porcupine Meatballs

500g mince of choice (chicken, beef, lamb, pork) we use chicken
½ cup of rice
1 onion finely grated
1 carrott grated
1 stick celery thinly sliced (I don’t use as I hate the taste!)
1 tsp salt (optional)
3 shakes of pepper
1 x batch of tomato Napolitana sauce (I make mine in the tmx onion sautéd for about 3 mins on 100 spd 1, add 1 x jar or sometimes 2 jars of tomato pasatta, herbs cooked on 100% spd 1 for 12 mins)
Now the recipe I adapted used a 1 x 425g can of tomato soup – but check the ingredients I don’t know whats in store bought soup!

Preheat oven to 200 deg (can also do in an electric frying pan) Grease a casserole dish (if using oven)
Put the mince, rice, onion, veggies salt & pepper in a bowl, using your hands combine well and then shape mixture into small balls, place meatballs into prepared dish or frying pan. Pour over sauce (if using the canned soup you need to mix with 1 cup of water in the same bowl the meat was mixed) in and pour the liquid over the meatballs.
Cover and cook for 1 hr. Serve with mash or roasted potatoes and steamed veggies.
You can add more veggies to the mince mixture grated zucchini, mushrooms, capsicum, broccoli etc.


  1. HI Blue sky, you can steam the meatballs in the varoma if you wish too, my boys just prefer the taste of them baked.