Ingredients
500g beef mince
¾ cup uncooked white rice
150g
1 tbsp Worcestershire sauce
2 tbsp tomato sauce
1 tsp soy sauce
½ tsp allspice
1 tsp minced garlic
1 egg
lightly beaten
½ tsp dried basil
½ cup zucchini
grated
½ cup carrot
grated
1 large jar tomato passata
680g
1 tsp mixed herbs
optional
1 tsp brown sugar
½ cup zucchini
grated
½ cup carrot
grated
½ cup mushrooms
finely chopped
½ cup pumpkin
grated
½ cup water
½ cup parmesan cheese
grated
1 spaghetti
Equipment
- 1 large, deep casserole dish
- 1 large bowl
- 1 dessert spoon
- 1 aluminium foil
Instructions
- Preheat oven to 180°C (160°C fan-forced). Grease a large, deep casserole dish and set aside.
- Place all of the ingredients for the porcupine balls in a large bowl. Give everything a good mix with your hands, until combined.
- Place all of the sauce ingredients into the casserole dish, and mix through with a spoon.
- Using a dessert spoon, scoop up individual portions of the mince mixture and roll into little balls using your hands. Pop each ball into the casserole dish of sauce. Repeat until all of the mince mixture has been used up. Sprinkle parmesan cheese evenly over the dish.
- Cover the casserole dish with a lid or wrap firmly with aluminium foil. Place in the oven and cook for 1 hour, or until balls are cooked through.
- Serve in individual bowls over freshly boiled spaghetti.
Notes
Tip
To save time, you could grate all of your vegetables in a food processor.
Tip
Sprinkle a little parmesan cheese over each bowl before serving, for extra cheesy goodness.
Variation
You can serve this dish on a bed of mashed potato, instead of spaghetti, if you prefer.
Variation
For those who love white meat, you can also make this recipe with chicken mince.
