Porcupine Meatballs

So very many Aussie kids, just like me, grew up eating this old classic.

These meatballs are oh so simple comfort food at it’s best!


All you need to do is grab out a mixing bowl & bung in 500g of mince, 1/2 cup of cooked rice, 1 grated onion, a beaten egg & season very well with salt & pepper. Get your hands in there to moosh it all up nicely together before rolling into meatballs.

Heat a wee bit of oil in a frypan & just brown the outside of those balls for a bit of colour.

Meanwhile, in another large frypan, pour in a full jar of passata sauce & season generously with salt, pepper & paprika. Heat that up to a simmer & whack your meatballs in.

Pop the lid on the pan & allow to gently simmer away for an hour. Just keep an eye on it & if the sauce starts to thicken too much, add some water to stir through.

I’ve served it in the photo with some gluten free spaghetti & some parmesan cheese, but if you can’t get your hands on GF pasta, then mashed potato or potato chunks tossed in butter work just as well.


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