Porcupine balls recipe
Gluten free, Lactose free, Nut free
- 750g beef mince
- 2 tablespoons soy sauce (gluten-free)
- 2 cloves garlic, crushed
- 1 cup rice (I use basmati)
- 1 egg
- 700g jar tomato paste
Preheat oven to 180°C. Combine mince, rice, egg, garlic and soy sauce.
Make into meatballs (I use about ½ cup per meatball) and place in a single layer in a large casserole dish.
Pour over tomato passata, rinse the jar with 125mL water and add this to the dish too.
Cover with casserole lid and bake for 1 ½ hours. I usually check to see if the sauce needs more water about 1 hour into cooking.
Serve with yummy creamy mashed potatoes and peas.
- Use premium or heart smart mince, because you don’t get a chance to drain the fat from the dish.
- Tomato paste is in supermarkets and is 99.5% tomatoes (no skin or seeds) and a tiny bit of salt; near the pasta sauces.
- Prepare the meatballs beforehand (I did them in the morning), cover with plastic film and store in the fridge.
- Pour in the tomato passata just before baking.
- My Mum used to make this for us when we were kids (but using packet tomato soup…no paste back then!). And despite my recent best efforts, the name Porcupine Balls remains; Echidna balls is more patriotic but even more odd then PB, Echidna eggs is a bit left of field and Rice rissoles just sounds very boring!
- Recipe created by Melissa Hughes for Kidspot.