Porcupine meatballs served with steamed rice, corn, carrot sticks and edemame


In our house it’s always meat and at least 3 vegetables. I like to give some veggies raw and some cooked. It makes it quick and easy and if the kids are starving at least they can munch on the raw veggies while I’m still preparing everything else.

This is a recipe I have adapted from my mum, who adapted it from her mum. Nanna, they’re tasty porcupines, but will never be as good as yours.


  • 500g lean beef mince
  • ¼ cup dry medium grain rice
  • 1 small brown onion grated
  • 1-2 tsp celery salt
  • Salt & Pepper (optional)
  • 1 small tin Heinz big red tomato soup
  • 1 tin diced tomatoes
  • 1 tin water
  • 2 tbs Worcestershire sauce


In a mixing bowl combine the beef, rice, onion, celery salt & salt & pepper – combine well

In a saucepan combine soup, tomatoes, water & Worcestershire sauce, combine well.

Roll the beef into 50 cent size balls, delicately drop them into the tomato mixture.

Cover the saucepan and cook on a low heat, low and slow will ensure that the rice and sauce won’t burn on the bottom of your saucepan.

After the sauce has simmered for about 10 minutes, remove the lid and allow the sauce to reduce a little and thicken, stay on low heat.

Turn off heat when sauce looks rich and thick. Pop the lid back on and let them sit for about 20 mins before serving.

Serve with steamed rice and veggies – yum yum yum