Porcupines
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Source & History
This is another recipe from the Day to Day Cookery book (with the odd modification - see notes).
Notes
- The porcupines (the meatballs) can be placed in casserole dish or a roasting pan, covered with the soup/water mixture, covered with a lid or alfoil, and baked in a moderate oven for 1 hour [that’s the way that I do it].
- For the meat mixture, I only use the mince, onion, rice, half the salt & freshly ground pepper.
- Instead of the soup can of water, I use a tin of diced tomatoes and about ½ a can of water.
- Author
- Aileen Sorohan
Ingredients
- 500 grams steak minced or ground
- 2 tbsp flour plain
- pepper
- 1 1/2 tsp salt
- 1 440 g can tomato soup
- 1/2 cup rice uncooked
- 1 small onion grated
- 1 egg
- water
Instructions
- Place mince, onion, flour, rice, salt & pepper in a bowl. Add beaten egg and combine ingredients well.
- With floured hands form the mixture into small balls.
- Mix soup with a soup can of water and bring to a boil.
- Add one layer of meatballs and simmer gently for 1 hour.
