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Porcupine Balla
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| 500 g | lean minced beef |
| ½ cup | uncooked rice |
| 1 | onion, finely chopped |
| 1 | egg, lightly beaten |
| 1 teaspoon | creamed garlic |
| 2 tablespoons | flour |
| Salt | |
| pepper | |
| Italian herbs | |
| 1 x 440 g | tin tomato soup |
Method
In a large bowl, mix all ingredients together.
Shape mixture into large walnut-sized balls.
Place in a suitable oven-proof baking container.
Mix soup with half a tin of water and pour over meatballs.
Cook for about 45 minutes or until rice is cooked (it will take longer in a slow cooker).
Recipe notes
You can cook the meatballs in a casserole dish for oven cooking, covered frying pan for stovetop or a slow cooker. Add a bit more water during cooking if necessary. Grated carrot and zucchini can be added for extra vegetable content. Serve with mashed potaoes and a green vegetable.
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