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Porcupine Meatballs
750g extra-trim beef mince (I used minced lamb and sausage mince)
1 brown onion, finely chopped
1/2 cup raw long-grain white rice
1 lemon, rind finely grated (added a little lemon juice concentrate instead)
1/2 cup basil leaves, finely chopped
500g can tomato condensed soup
1 1/2 cups water
3 tomatoes, diced
1/4 cup small basil leaves, extra, and crusty bread, to serve (although I couldn't get fresh basil leaves, so I just left them out. Didn't seem to make any difference)
I also added about 1/4 tsp of Marjoram which is a new spice to me, but it worked well
1. Combine mince, onion, rice, lemon rind, basil, and salt and pepper in a large bowl. Roll tablespoonfuls of mixture into balls. Place onto a tray lined with plastic wrap. Cover. Refrigerate for 15 minutes.
2. Combine soup, water and tomatoes in a 6cm-deep frying pan. Bring slowly to the boil over medium heat. Drop meatballs into simmering tomato mixture. Reduce heat to low. Simmer for 25 to 30 minutes or until meatballs are cooked through. Spoon into bowls. Top with basil. Serve with bread.
My girls absolutely loved them.
