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!

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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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