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Pork and veal porcupine meatballs with mixed potato mash
Pork and veal porcupine meatballs with mixed potato mash
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Elevate a classic dish with flavorful pork and veal porcupine meatballs.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 700g jar tomato pasta sauce
  • 62.50 ml shredded fresh basil leaves, plus extra leaves to serve
  • 500g pork and veal mince
  • 1 small carrot, grated
  • 1 small zucchini, finely chopped
  • 1/4 small cauliflower, finely chopped
  • 66.00 gm white doongara rice
  • 500g sweet potato, peeled, chopped
  • 40.00 gm canola spread
  • 84.98 gm reduced-fat milk
  • 500g desiree potatoes, peeled, chopped
Instructions:
  • In a large saucepan over medium-high heat, sauté onion in oil until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant. Add pasta sauce, basil, and 1 cup water. Season with salt and pepper, then bring to a boil.
  • Combine minced meat, grated carrot, shredded zucchini, chopped cauliflower, and cooked rice in a bowl. Season generously with salt and pepper, then shape 2 level tablespoons of the mixture into balls.
  • Add the meatballs to the hot sauce, then reduce the heat to low. Simmer gently with the lid on for 35 to 40 minutes, or until the meatballs are fully cooked and the rice is tender. If the sauce thickens too much, simply add a splash of water.
  • While the sweet potato is cooking, prepare the mixed potato mash. Boil the sweet potato until tender, then drain and mash until smooth. Stir in half of the canola spread and milk, season with salt and pepper, and mash until fluffy. Keep warm, then repeat the process with the potatoes. Combine both mashes in a saucepan and gently fold to mix.
  • Garnish meatballs with mashed potato and a generous sprinkle of fresh basil.

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