Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Welcome back !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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Yes I'm still around, I still cook.
This was one of my mother's top dishes and I must admit I had lost the recipe but by chance came across it again in a recent hunt through junk kind of day.

Porcupine Meatballs

Meatballs
500g beef mince
1/2 cup white long grain rice
1 finely chopped onion (optional) *I didn't use any onion*
2 cloves crushed garlic (optional) *I used 2 teaspoons of garlic paste*
1/4 cup finely chopped parsley (or other herbs that you like) *I used 2 tsp parsley paste*
1 tablespoon Worcestershire sauce for the meatballs
salt & pepper

Make the meatballs

Combine all ingredients and massage into a big ball then take small amounts and roll them into bite sized balls. (I use a dessert spoon sized amount) I get about 16 -18 meatballs from this mix. Set aside in the refrigerator for about 30 minutes to set them. (They can be frozen at this stage if you are making bigger batches for a later date)

Sauce

1 can tomato soup 440g
2 cups water
1 tablespoon Worcestershire sauce for the sauce
1 tsp sweet chilli sauce
salt and pepper


Make the sauce

I use an electric fry pan but this can done in any fry pan or pot with a lid, the biggest consideration is its non-stick properties.

Bring the tomato soup and water to the boil, add Worcestershire sauce, sweet chilli sauce; if desired and salt and pepper. Turn the heat down to a simmer.

Put them together

Gently put the meatballs into the sauce, spoon over some of the sauce then pot the lid on and let them simmer for a total of 40 minutes. I recommend turning them gently and stir the sauce every 10 minutes until the sauce has thickened and the meatballs are cooked through. Remember to spoon a little of the sauce over them each time you turn them. Much of the rice will come to the outer surface of the meatballs when they're done too.

Adjustments

If the sauce is a little thick at the 30 minute mark add 1/2 cup of water.
If the sauce is too thin at the 30 minute mark take the lid off and cook a little longer until it thickens

Serve

Ideally serve this with mashed potato, I even use instant mash.

Versatility of this Tomato Soup Sauce Base

Other Meats: Using the same sauce mix and method try cooking chops in it. Doesn't matter if its beef, lamb, chicken or pork etc. it will taste yummy. Boneless cuts work well too.
Seafood: Even fish and other seafood can be done in the same way but it needs to be a good firm fleshed fish and may require less water.
Vegetarian: For the vegetarians out there try firm tofu steaks or cubes and use an alternate vegetarian form of Worcestershire sauce; thinly sliced (Julienned) root vegetables, baby corn and mushrooms are also a nice additions. Adjust the amount of water in the sauce for a shorter cooking time.
Pasta or Gnocchi: Try serving the sauce over pasta or gnocchi.