Name: Porcupine meatballs
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 cup medium-grain white rice; 500 gram lean beef mince; 1 egg, lightly beaten; 1/2 small carrot, finely grated; 1 medium brown onion, finely chopped; 2 cloves garlic, crushed; 2 tablespoon tomato paste; bought plum sauce, to serve

Ingredients

1 cup medium-grain white rice

500 gram lean beef mince

1 egg, lightly beaten

1/2 small carrot, finely grated

1 medium brown onion, finely chopped

2 cloves garlic, crushed

2 tablespoon tomato paste

bought plum sauce, to serve

Method

1.Soak rice in a large bowl of cold water for 15 minutes. Drain. Spread rice over paper towels to drain well.

2.Combine mince, egg, carrot, onion, garlic and tomato paste in a medium bowl. Shape heaped tablespoons of mixture into 16 balls. Roll each ball in rice to coat.

3.Half-fill a wok with water. Place over moderate heat; bring to the boil. Arrange half the meatballs, in a single layer, in a large bamboo steamer basket. Cover with a tight-fitting lid. Steam for 20-25 minutes or until rice is tender and mince is cooked. Repeat with remaining meatbalts. Serve the meatballs with plum sauce.

Use lamb or pork mince instead of beef. To disguise vegetables mixed with other ingredients, process until very finely chopped. No bamboo steamer? Use a metal one, but cook meatballs in small batches.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%