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Porcupine Meatballs Recipe

This is an all-time favourite of mine and the perfect winter meal. It is cheap, easy and versatile too as it can be made on the stove top or in the slow cooker. My kids absolutely love it and it is a great family meal to warm the soul on these cold nights.

This recipe brings me back to my childhood and was one of the first meals that I ever cooked for my family. I must admit that it didn’t go so well as I didn’t cook them long enough and when I served them, the meatballs were crunchy as the rice inside wasn’t fully cooked. We all laughed about it but it still comes to mind when I make them today. Take away note… test them before serving to ensure the rice on the inside is cooked well!

I hope you enjoy them as much as my family do.

Amanda

Please head over and check out my FB pages Simple home cook and ALDI home cook 

Porcupine Meatballs 

Makes approx.. 14 meatballs

Porcupine Meatballs Recipe - slow cooker

Ingredients

  • 2 x 435g tins tomato soup
  • 1 1/2 litres water
  • 1/2 tsp dried mixed herbs
  • 1kg lean beef mince 
  • 1 medium onion, finely diced
  • 2 eggs
  • 1/2 cup breadcrumbs
  • 70g ham, roughly chopped
  • 1 tsp salt
  • 3/4 cup uncooked rice

Slow Cooker instructions

Step 1
Into the slow cooker, add tomato soup & water.  If you have a small cooker, reduce the amount of water. Add mixed herbs & stir to combine. 

Step 2
In a large bowl, add mince, onion, eggs, breadcrumbs, ham, salt & rice.  Combine all ingredients with your hands.  

Step 3
With your hands, press mixture into firm balls approx 5cm diameter.  Gently place each meatball into the soup mixture.  Ensure all meatballs are covered in liquid.  Add more water if necessary. 

Step 4
Cook on high for 4 hrs or low for 7 hrs.  

Porcupine Meatballs Recipe

Stove top instructions

Step 1
Add tomato soup, water & herbs into a large pot.  

Step 2
In a large bowl, add mince, onion, eggs, breadcrumbs, ham, salt & rice.  Combine all ingredients with your hands.  

Step 3
With your hands, form mixture into balls approx 5cm diameter.  Gently place each meatball into the soup mixture.  Ensure all meatballs are covered in liquid.  Add more water if necessary. 

Step 4
Bring to boil then cook for 1hr & 15 mins.  Gently stir with a large spoon occasionally whilst cooking to ensure meatballs don’t stick to the bottom of pot.  

Step 5
To test if ready, break apart a meatball.  The balls are ready if the rice inside is cooked through.

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1 Comment

  • Reply
    Christine
    September 1, 2015 at 5:47 am

    Thanks for the great recipes and ideas, I read thru all of your recipe postings. I’m gonna try some of yours for my picky toddler and I am sure this time victory will be on my side! 🙂

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