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Slow cooker porcupine meatballs recipe



Slow cooking meatballs prevent them from drying out, ensuring they’re juicy and moist every time. There’s no need to pre-cook the rice in this easy dish, as it cooks whilst inside the meatballs. Serve with crusty bread to mop up all the sauce.

20m prep
5h cook
4 servings

9 Ingredients:

– 1 brown onion, halved

– 500g beef mince

– 100g (1/2 cup) long-grain rice

– 2 tsp Worcestershire sauce

– 2 garlic cloves, crushed

– 1 tbsp olive oil

– 700g bottle tomato passata

– 250ml (1 cup) beef stock

– 2 tbsp chopped fresh flat-leaf parsley

3 Method / Steps

Step 1

Grate half the onion and finely chop the other half. Combine the grated onion, mince, rice, Worcestershire sauce and half the garlic in a bowl. Season. Use clean hands to mix until evenly combined. Roll level tablespoonfuls of mixture into balls. Place on a baking tray. Place in the fridge to chill.

Step 2

Heat the oil in a saucepan over medium heat. Add the finely chopped onion and cook for 3 minutes or until tender. Stir in the remaining garlic and cook for 1 minute or until aromatic. Add the passata and stock. Stir to combine and bring to a simmer. Season.

Step 3

Transfer the tomato mixture to a slow cooker. Add the meatballs to the sauce and gently turn to coat. Cover and cook on LOW for 5 hours. Sprinkle with parsley to serve.

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