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Porcupine meatballs with cheesy toasts
Porcupine meatballs with cheesy toasts
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Kid-friendly rice-filled meatballs served with cheesy toast.
Ingredients:
  • 1kg lean beef mince
  • 100g (1/2 cup) Basmati rice
  • 1 carrot, peeled, coarsely grated
  • 1 large zucchini, coarsely grated
  • 1 tsp dried Italian herbs
  • 1 x 800g can diced tomatoes
  • 375ml (1 1/2 cups) water
  • 1/2 Turkish bread loaf, split
  • 130g Jarlsberg cheese, thinly sliced
Instructions:
  • In a large bowl, mix together the ground meat, rice, carrot, zucchini, and herbs. Using heaped tablespoonfuls of the mixture, form meatballs and place them on a plate.
  • In a large frying pan over medium-high heat, combine the tomato, water, and tomato paste. Bring to a boil, then add the meatballs and reduce the heat to medium.
  • After covering and cooking for 10 minutes, remove the cover and continue cooking for an additional 10 minutes until the rice is tender and slightly poking out of the meatballs.
  • Preheat the grill on high. Place bread on a tray and toast for 2-3 minutes. Flip the bread, add cheese, and grill for another 2-3 minutes until the cheese melts.
  • Cut the toast into fingers using a serrated knife and serve alongside the meatballs.

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