Porcupine Meatballs

Porcupine Meatballs

Had a long day? In UNDER 10mins, you can swiftly cook up our Porcupine Meatballs! Please note No Porcupines were harmed in the making of this recipe.

Ingredients

• 1/2 Onion, diced
• 2 cloves Garlic, minced
• 1 700g jar Passata
• 1 cup Water
• 1 Tsp Worcestershire sauce
• 1 Tbs Tuscan or Italian herb mix
• 1 Egg, lightly beaten
• 1/2 cup Long grain rice
• 1/2 cup Fresh Parsley, chopped
• 500g Beef mince

Step 1

Saute the onion and garlic in olive oil in the Pressure Cooker.

Step 2

Add the passata, water, Worcestershire sauce and the herbs in the Pressure Cooker and heat until the sauce is bubbling.

Step 3

In a bowl, combine the egg, rice, parsley, mince plus salt and pepper. Shape into 3cm balls. Place meatballs into the sauce, ensuring they are covered.

Step 4

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Turn down the heat and cook at pressure for 10 minutes.

Step 5

Remove from heat. Quick release pressure. Serve with pasta or mashed potatoes and crusty bread and salad.

Chef’s Tips

For a lighter flavour, use a mixture of pork and veal mince.

Porcupine Meatballs

you can swiftly cook up our Porcupine Meatballs! Please note No Porcupines were harmed in the making of this recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Servings 6

Ingredients

  

• 1/2 Onion (diced)
• 2 cloves Garlic (minced)
• 1 700 grams jar Passata
• 1 cup Water
• 1 Tsp Worcestershire sauce
• 1 Tsp Tuscan or Italian herb mix
• 1 Egg (lightly beaten)
• 1/2 cup Long grain rice
• 1/2 cup Fresh Parsley (chopped)
• 500 grams Beef mince (minced)

Instructions

 

• Saute the onion and garlic in olive oil in the Pressure Cooker.
• Add the passata, water, Worcestershire sauce and the herbs in the Pressure Cooker and heat until the sauce is bubbling.
• In a bowl, combine the egg, rice, parsley, mince plus salt and pepper. Shape into 3cm balls. Place meatballs into the sauce, ensuring they are covered.
• In a bowl, combine the egg, rice, parsley, mince plus salt and pepper. Shape into 3cm balls. Place meatballs into the sauce, ensuring they are covered.
• Remove from heat. Quick release pressure. Serve with pasta or mashed potatoes and crusty bread and salad.

Notes

For a lighter flavour, use a mixture of pork and veal mince.