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Porcupine Meatballs
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Porcupine Meatballs

Wonder why they’re called porcupine meatballs? It’s because they’re stuffed with rice and when they simmer in the sauce, they start to resemble porcupines with the cooked rice poking out of the meatballs like quills. Delicious served with your favourite green vegetables.

Makes 4-5
Prep Time 15 minutes
Cook Time 30-35 minutes
Ingredients
500g lean beef mince
¼ cup freshly chopped parsley
½ cup grated carrot
½ cup uncooked long grain rice
1 onion, chopped
2 sticks celery, chopped
525g jar HEINZ [SERIOUSLY] GOOD™ Tomato & Basil pasta sauce
½ cup water
1 bay leaf (optional)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
Method
Step 1
In a bowl mix together beef mince, parsley, grated carrot and long grain rice. Season with salt and pepper. Roll mixture into 16 even sized balls.
Step 2
Heat a dash of oil in a lidded frying pan. Add onion and celery and cook until softened. Stir in Wattie’s Tomato Paste. Pour over HEINZ [SERIOUSLY] GOOD™ Tomato & Basil Pasta Sauce and water. Stir while bringing sauce to the boil. Reduce heat and add meatballs and bay leaf. Cover. Simmer for 30-35 minutes, turning meatballs halfway during cooking, until meatballs are cooked. Serve with your favourite green vegetables.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g lean beef mince
¼ cup freshly chopped parsley
½ cup grated carrot
½ cup uncooked long grain rice
1 onion, chopped
2 sticks celery, chopped
525 g jar HEINZ [SERIOUSLY] GOOD™ Tomato & Basil pasta sauce
½ cup water
1 bay leaf (optional)
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