Porcupine meatballs

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I’ve only recently discovered the joy of porcupine meatballs, which I somehow missed out on during the ‘70s and ‘80s! Maybe you’re either a chow mein kinda mum OR a porcupine meatballs kinda mum, but you can’t be both?

And look I know this is off the track from porcupine meatballs, but dinners were different back then in the ‘70s (in a ‘noice, different ‘ kind of way). One dish in particular sticks in my head. Mum called it ‘Easy Lady Lamb Casserole’, and all I know is it had a packet of chicken noodle soup, and lamb chops, and none of us really thought much of it, but also weren’t helping mum cook, so we moaned about it but ate it anyway.

Easy Lady Lamb Casserole. It smacks of Readers Digest.

Anyway….. I digress.

This recipe is a bit of a mash-up of various online versions I found when I fell down a porcupine meatball rabbit hole this week. I’d been standing at the fridge, staring into it’s depths and desperately trying to think of something different to cook with beef mince during lockdown. I googled it. These little babies caught my interest, I found a few tins of tomato soup in the cupboard, and off I went.

The ingredients are super simple, and like many great ‘70s dishes, a key ingredient is a tin or packet of something processed, for the umami goodness. It’s got a lovely saucey, sweet and salty richness that makes it a crowd pleaser. It’s a nice variation on traditional meatballs and pasta, and goes best with cheesy mashed potato and green beans.

You can file these porcupine meatballs under ‘daggy but delicious’, and thank me later.

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Porcupine meatballs

Serves: 6

Author: Marnie Nitschke

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

For a Mexican version, try adding 1 ½ tsp taco spices to the meat, (instead of the thyme and oregano), and subbing 1/2 tin of soup for an equal quantity of chipotle sauce.

Ingredients

• 800 kg lean beef mince
• 1 small onion, finely chopped
• ½ tsp each of paprika, dried thyme and oregano
• ½ tps salt, 6 grinds cracked pepper
• 2/3 cup raw basmati rice
• 2 tins condensed tomato soup
• 1 ¾ cups water
• Cheesey mashed potato and steamed beans to serve

Instructions

1. In a large bowl, use your hands to mix together the meat, onion, herbs (or taco seasoning), with raw rice, salt and pepper.
2. Now squish the mince into small, bite-sized balls and set them aside.
3. In a large, deep frypan, heat the two tins of tomato soup, along with the water.
4. Once simmering, add the meatballs one by one and carefully poke them into the sauce to distribute evenly.
5. Turn the heat to low and continue to simmer, with the lid on for next 25 minutes, while the meatballs cook and the rice swells up to make cute little porcupine spines.
6. Remove lid and continue to cook, reducing the sauce to a thick, rich consistency (another 10 or so minutes).
7. Serve with cheesey, buttery mashed potatoes and steamed green beans.

Did you make this recipe?

Tag @forkthatnutrition on instagram and hashtag it #forkthatsdelicious

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