Recreated as part of the Rosella fan favourites series, this Porcupine Meatball recipe has been cooked the classic way; using Rosella Condensed Tomato soup.
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
For porcupine meatballs, a deep, heavy-based pan helps everything simmer evenly, while a chopper and meatball maker make prepping and shaping a big batch much easier.
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