My boys are aged 11 and 12 now and I still have to hide vegetables… It is so frustrating.? Luckily – they love meatballs – and I’ve been making the traditional style porcupine meatballs for years and years – so I thought I’d see how they would go with loads of added veggies in there – and they worked!? The boys didn’t suspect a thing!
Some days I’m sure they will get scurvy!
Now you can add any combination of grated veggies you like – just substitute them for the same amount as below in the recipe.
Hidden Veggie Porcupine Meatballs
4
servings20
minutes40
minutes280
kcal1
hourJuicy meatballs packed with grated veggies and rice simmered in a rich tomato sauce. These “porcupine” meatballs sneak in extra nutrition without sacrificing flavor — perfect for picky eaters and family dinners.
Keep the screen of your device on
Ingredients
500 gram Beef mince
1 Carrot, grated
1 Zucchini, grated
1/2 cups Long grain rice (uncooked)
1 Egg
1 Brown onion (diced finely)
1 tsp Crushed garlic
1 tbsp Olive oil
1 tbsp Worcestershire sauce
420 gram can Tomato Soup
Directions
- Mix together the beef mince, the grated zucchini, grated carrot, diced onion, long grain rice and the egg.
- Form into meatballs (about 3cm in diameter each) and set them aside.
- Fry off the crushed garlic (or you can substitute crushed garlic for two garlic cloves), until lightly brown and fragrant.
- Pour in the tomato soup together with one cup of water. Allow the tomato mixture to come up to the boil.
- Place the meatballs in the bottom of a pie dish or similar.
- Pour over the tomato soup mixture and bake at 180 degrees for 35 minutes or until the meatballs are browned and the sauce caramelised.
- Serve with steamed vegetables and mashed potato.
Have your say!