Porcupines (Gluten, Egg, Refined Sugar & Dairy Free)
Time: 25 Minutes,
Serves : 4
- 500g Beef Mince
- Pinch Salt & Pepper
- 1 Tbsp parsley stalks
- 3 Spring Onions (trimmed)
- 1 tsp lemon rind
- 1 Cup Basmati Rice
- 750ml Passata
- 400g Chopped Tinned Tomatoes
- 1 Tbsp Balsamic Vinegar
- 2 basil stalks (leaves only)
- 1.In a large bowl, combine mince with salt, pepper, finely diced parsley stalks, spring onion and lemon rind. Add rice and use wet hands to mix well. Shape into meatballs and refrigerate covered for 15 minutes.
- 2.Meanwhile in a large saucepan on medium/high heat, add passata, chopped tomoatoes and 400ml water. Add Balsamic vinegar and chopped basil leaves. Heat with lid on until almost boiling. Stir to make sure the bottom hasn’t stuck.
- 3.Gently add porcupines to the bubbling tomato sauce, replace lid and cook for 10 minutes on medium/high heat. Rice needles should become longer than the meatballs to make a porcupine shape.
TIP: Porcupines can be made ahead and refrigerated overnight. Mince has a shorter shelf life than other meats, be sure to check that out first. Left over cooked porcupines are great eaten hot or cold the following day.
Amy McEntee is a mum of two and the author of Sydney based food blog, Eat Raise Love. A lover of all things food (& wine!), Amy is often found cooking for playdates and gifting meals to others. Amy cooks from the heart and shares her easy, healthy recipes and meal ideas for busy families.