Porcupine Casserole

Porcupine Casserole

Serves: 4

Meatballs:
600g lean beef mince
1/3 cup raw long grain rice
1 teaspoon beef stock powder
1 egg white

Sauce:
1 x 420g can tomato soup
1 x 425g can crushed tomatoes
1/2 cup onion finely diced
1 cup water
2 teaspoons beef stock powder
1 teaspoon dried oregano
1 teaspoon crushed garlic

Preheat oven to 190C fan forced (200-210 otherwise).

In a large casserole dish (that has a lid) combine all ingredients listed to make sauce. Pour into casserole dish and leave to one side. In a medium sized bowl combine all ingredients listed to make balls. Using your hands mix together well. Shape into 12 round meat balls, add to casserole dish and back for 1 hour.

Variations:
Replace lean beef mince with either 600g lean chicken mince or 600g lean pork mince.

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