Porcupine Meatballs
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)
- 1 700 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.