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How to make Porcupine meatballs in tomato sauce

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 400g lean beef mince
  • 50g (1/4 cup) white long-grain rice
  • 1/4 cup coarsely chopped fresh continental parsley
  • 1/4 cup coarsely chopped fresh basil
  • 1 brown onion, coarsely grated
  • 1 egg, lightly whisked
  • Olive oil spray, to grease
  • 1 x 800g can diced Italian tomatoes
  • 125ml (1/2 cup) water
  • Shredded parmesan, to serve

Parmesan and potato mash

  • 4 (about 1.25kg) sebago potatoes
  • 80ml (1/3 cup) milk
  • 30g (1/3 cup) finely shredded parmesan

Method

  • Step 1 Place the mince, rice, parsley, basil, onion and egg in a bowl. Season with salt and pepper. Divide mixture into 20 portions and roll each into a ball.
  • Step 2 Spray a non-stick frying pan with olive oil spray to lightly grease. Heat over medium-high heat. Add meatballs and cook for 2-3 minutes until brown.
  • Step 3 Reduce heat to medium-low. Add the tomato and water to the pan and cook, covered, for 12 minutes. Cook, uncovered, for a further 5 minutes or until the rice is tender and sauce thickens slightly.
  • Step 4 Meanwhile, place the potato in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium and simmer, partially covered, for 12-15 minutes or until the potato is tender. Drain and return to the pan.
  • Step 5 Add the milk to the potato and use a potato masher or fork to mash until the mixture is almost smooth. Add the parmesan and beat until smooth. Taste and season with salt and pepper.
  • Step 6 Divide the mash among serving plates. Top with meatballs and sprinkle with parmesan to serve.