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Porcupine meatballs in tomato sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Create a budget-friendly and flavorful dish using ground beef as the star ingredient.
Ingredients:
  • 400g lean beef mince
  • 50g (1/4 cup) white long-grain rice
  • 62.50 ml coarsely chopped fresh continental parsley
  • 62.50 ml coarsely chopped fresh basil
  • 1 brown onion, coarsely grated
  • 1 egg, lightly whisked
  • Olive oil spray, to grease
  • 1 x 800g can diced Italian tomatoes
  • 125ml (1/2 cup) water
  • Shredded parmesan, to serve
  • 4 (about 1.25kg) sebago potatoes
  • 80ml (1/3 cup) milk
  • 30g (1/3 cup) finely shredded parmesan
Instructions:
  • Combine the mince, rice, parsley, basil, onion, and egg in a bowl. Season generously with salt and pepper. Shape the mixture into 20 equal-sized balls.
  • Coat a non-stick frying pan with olive oil spray and heat on medium-high. Brown meatballs for 2-3 minutes.
  • Simmer the tomato and water on medium-low heat for 12 minutes with the lid on. Then, cook uncovered for an additional 5 minutes until the rice is tender and the sauce slightly thickens.
  • Place the potato in a large saucepan and cover it with plenty of cold water. Bring to a boil over high heat, then reduce to medium heat and simmer partially covered for 12-15 minutes until the potato is tender. Drain and return to the pan.
  • Pour in the milk into the potatoes and use a potato masher or fork to mash until the mixture is nearly smooth. Mix in the parmesan and beat until creamy. Season with salt and pepper to taste.
  • Spoon the mashed potatoes onto serving plates, then place meatballs on top and finish with a generous sprinkle of Parmesan before serving.

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