Go Back
White Plate Filled With Porcupine Meatballs

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
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Ingredients Method Notes

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)

Method
 

  1. Saute the onion and garlic in olive oil in the Pressure Cooker.
  2. Add the passata, water, Worcestershire sauce and the herbs in the Pressure Cooker and heat until the sauce is bubbling.
  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.
  4. 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.
  5. 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.