Recreated as part of the Rosella fan favourites series, this Porcupine Meatball recipe has been cooked the classic way; using Rosella Condensed Tomato soup.
Ingredients
500g beef mince
1 small onion, grated
2 tbsp chopped parsley, plus extra to serve
½ cup (100g) raw white long grain rice
1 tbsp Worcestershire sauce
1 tsp garlic salt
2 eggs
2 x 390g carton Rosella Condensed Tomato Soup
600ml water
Broccolini to serve
Method
Combine mince, onion, parsley, rice, Worcestershire sauce, garlic salt and eggs in a large bowl. Mix well with clean hands. Roll heaped tablespoons of mixture into meatballs. Transfer to a plate
Combine condensed tomato soup and water in a large deep pan. Stir until combined. Bring to a boil over medium-high heat
Add meatballs to boiling soup. Reduce heat to medium-low. Cover and cook for 20-25 minutes or until rice is tender and meatballs cook through
Sprinkle with parsley and serve with steamed broccolini
