Porcupine meatballs

Here's a retro favourite that is sure to be a hit with the kids. Made in one pot, it's sure to be a hit with the adults too.

• 420g can concentrated tomato soup
• 500g beef mince
• 1 brown onion, grated
• 1/2 cup SunRice White Long Grain Rice, rinsed
• 2 garlic cloves, crushed
• 1/4 cup flat-leaf parsley leaves, finely chopped
• Mashed potato, to serve

Energy 1582kJ	Fat saturated 6.00g
Fat Total 14.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 33.00g	Dietary Fibre 3.00g
Protein 28.00g	Cholesterol 95.00mg
Sodium 758.15mg

All nutrition values are per serve.

1. Step 1

   Place soup and 1 3/4 cups cold water in a large saucepan over medium-high heat. Bring to the boil.

2. Step 2

   Meanwhile, combine mince, onion, rice, garlic and parsley in a large bowl. Season with salt and pepper. Using 1 tablespoonful mixture at a time, roll mixture into balls.

3. Step 3

   Add meatballs to boiling soup. Reduce heat to low. Cover and simmer for 40 minutes or until rice tender and meatballs cooked through. Serve with mashed potato.

You could use chicken mince instead of beef for an equally delicious result. Serve with mashed potato and steamed vegetables, such as carrots and broccoli.