From inclusivefood (Instagram https://www.instagram.com/inclusivefood/)
Essentially, porcupine meatballs are a meatball that has dried rice in it. When it cooks in the sauce, the rice gets cooked inside and expands the meatball resulting in a delicious, textural and super filling meatball. It's a cheap way to fill yourself with minimal effort 💸
For this sauce it's a bit different to what I'd usually make as a classic Bolognese, as mum used to cheat and use tomato soup! If you're too scared by the tomato soup, simply substitute it for passata🥫
For this recipe (makes 30 balls), you'll need: 🌱 2 packs (approx. 800g) plant-based mince 🍅 1/2 cup uncooked rice 🍅 1/2 cup fresh basil, chopped 🍅 1 onion, diced 🍅 1 lemon, grated 🍅 2 tins (approx 800ml) tomato soup (or 700ml passata) 🍅 1 1/2 cups (375ml) water 🍅 3 tomatoes, diced 🍅 1/4 cup basil leaves, to serve
🌱 I've changed the mince to a plant-based version (I've used@naturli, but there's plenty in mainstream supermarkets now!). If you feel you need an egg to combine the balls better (I didn't need one), simply mix 1TBS flaxseed meal to 2TBS water and let sit for a few minutes before incorporating.
In a bowl combine the mince, rice, basil, onion and lemon. Roll into balls (these should stick fine without a flax egg, but if you're concerned you can make one with the recipe above). Set these in the fridge covered for 15 minutes to firm up 🧅
In the meantime place the soup, water, and diced tomatoes into a stock pot. Bring to the boil, place the meatballs into the sauce, lower the temperature to a simmer and cook for 25-30 minutes or until the meatballs are cooked (the rice will be cooked inside) 🍚
Serve on with the basil leaves on polenta, mashed potatoes, in a sub, with bread, there's so many options here! 🍞
Did you have these in your household at all? Let us know in the comments!👇👇👇
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