Baparapi Kitchen
Baked porcupine rissoles
Ingredients
- 700ml bottle passata
- 400ml beef stock
- 1 tbsp balsamic vinegar
- 1kg lean beef mince
- 3/4 cup long-grain rice
- 1/2 cup milk
- 1 egg
- 1 small onion, grated
- 2 tsp Italian herbs
- 2 tsp Tuscan seasoning
- 1/4 cup flat leaf parsley, finely chopped, to serve
Getting it done:
- Step 1Preheat oven to 180C/160C fan-forced.
- Step 2Pour passata, stock and vinegar into a 3.5L capacity baking dish. Mix to combine and season with salt and pepper.
- Step 3Combine the mince, rice, milk, egg, onion, herbs and seasoning in a bowl. Using 1/2 cup mixture at a time, roll into balls and add to sauce.
- Step 4Cover and bake for 1 hour or until meatballs are cooked through. Stand, covered, for 10 to 15 minutes. Serve meatballs, sprinkled with parsley.
Difficulty:
MEDIUM
Time:
1 Hr 20 Minutes
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Nutrition facts
404 calories; protein 14.9g; carbohydrates 12.6g; fat 32.8g; cholesterol 190.7mg; sodium 729.6mg