Porcupine meatballs

This recipe is a blast from the past that you probably haven’t made since your kids were little. They may have a cute name, but there’s no rule that says porcupine meatballs are only for kids. Of course, it’s the addition of rice that gives them their unique, “porcupine” texture, and the tomato soup base gives them a lovely, rich and sweet flavour. They’re cheap and so simple to make, which is part of what made them a childhood favourite for many. Make these for dinner tonight and feel the memories flooding back!

Ingredients

• 500g minced beef 
• ¼ cup uncooked long grain rice
• 1 lightly beaten egg
• 1 tablespoon parsley, chopped
• ¼ cup onion, finely chopped
• ½ teaspoon garlic powder
• ¼ teaspoon paprika
• ⅛ teaspoon pepper
• ½ teaspoon salt
• 1 can condensed tomato soup, divided
• ½ cup water
• 2 teaspoons Worcestershire sauce

Method

1. In a medium sized bowl combine mince, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and ¼ cup tomato soup. Mix thoroughly and shape into about meatballs and place in a pan.
2. Mix remaining soup, water and Worcestershire sauce. Pour over meatballs and bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes, stirring often.
3. Serve with plenty of fluffy, white rice!