Porcupine Meatballs Recipe

P O R C U P I N E M E A T B A L L S •

Porcupine Meatballs


1 kg ground beef
2 handfuls of rice
1 onion or 2-3 spring onions, finely chopped
Garlic salt, pepper, mixed herbs (to taste)
3 tbsp BBQ sauce
3 tbsp tomato sauce
2 tbsp soy sauce
2 tbsp Worcestershire sauce
Optional: a sprinkle of chili flakes
1 egg
1 can tomato purée or Rosella tomato soup
1 large bottle of passata or similar tomato sauce
1 can of crushed tomatoes


Prepare Meatball Mixture: In a large mixing bowl, combine the ground beef, one handful of rice, finely chopped onion or spring onions, garlic salt, pepper, mixed herbs, BBQ sauce, tomato sauce, soy sauce, Worcestershire sauce, optional chili flakes, and the egg. Mix everything thoroughly until well combined.

Shape Meatballs: Take portions of the meat mixture and roll them into balls slightly larger than a 50-cent piece. Set them aside.

Prepare Slow Cooker: Pour the tomato purée or tomato soup into the slow cooker, spreading it evenly at the bottom. Add the large bottle of passata or similar tomato sauce on top of the purée/soup. Also, add the can of crushed tomatoes to the mixture.

Arrange Meatballs: Carefully place the shaped meatballs into the sauce in the slow cooker. It’s okay if they touch or slightly overlap.

Add Rice and Stir: Sprinkle the remaining handful of rice over the meatballs and lightly stir the sauce to ensure all the meatballs are coated and submerged in the sauce.

Slow Cook: Set the slow cooker to cook on low heat for 6 hours. Optionally, you can stir the meatballs occasionally during this time for even cooking and to prevent sticking.

Serve: Once cooked, serve the porcupine meatballs with mashed potatoes, vegetables, or on their own. You can also enjoy them with buttered bread to soak up the delicious sauce.

This method ensures tender and flavorful meatballs cooked in a rich tomato-based sauce. Feel free to adjust the seasoning and spices according to your taste preferences. Enjoy your meal!


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