July 2, 2009

Porcupine Meatballs w Tomato Sauce

2 440g tins of crushed tomatoes - nice ones
1 onion, finely diced
1 large jar of tomato sugo
250ml of stock - whichever you like (not fish though!!)
1 clove of garlic, crushed
salt and pepper
2 tbsp olive oil
a bunch of basil

250g pork mince
250g beef mince
1 cup of cooked rice
1 egg, beaten
1tsp of dried oregano
salt and pepper

For the Sauce
In a BIG POT. Fry the onion in the olive oil until transparent. Add the garlic and give it a quick fry before tipping in the crushed tomatoes, sugo and salt and pepper. Add half the basil - just tear the leaves and throw them in. Leave to simmer away nicely while you make the meatballs.

For the Meatballs
Mix all the ingredients up until well combined. Roll into small balls (wet your hands so they don't stick to you! and have the sink full of nice warm soapy water so you can clean up when you get to meatbally!). Drop the balls into the simmering sauce.

When you've rolled all the meatballs and they are sitting in the sauce - simmer slowly over a gentle heat for 20 minutes. Serve with hot rice, pasta, mash or in a nice soft roll! Yum!


Lexi @ PottyMouthMama said...

Pippy, this is impossibly cool. I love this little a-way. It's nice to click over here. Looks good, feels good, might even smell good. If I had three thumbs, I'd even give you three thumbs up.

Pip Lincolne said...

Aw thanks Lexi!!!

pinry said...

my mum used to make porcupines alot, it was a real favorite! of course she used a tin of tomato soup ... your version sounds nicer. one thing, mum used to roll her meatballs in uncooked rice, then the rice would cook in the soup/sauce and thicken it too I guess.