Healthier Baked Porcupine Meatballs

Unable to load

14 Ingredients

Number of servings

1 carrot, roughly chopped
1 brown onion, roughly chopped
2teaspoons garlic powder
1/2 cup chopped continental parsley leaves, plus extra to serve
1teaspoons cracked black pepper
2teaspoons ground paprika
1/4 cup dried packaged breadcrumbs
1 free range egg
500grams lean beef mince
1/2 cup white long-grain rice
700grams bottle Macro Organic passata
800grams cans no-added-salt diced Italian tomatoes
2tablespoons balsamic vinegar
150grams mixed salad leaves, to serve

Nutrition per serving

24% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This hearty porcupine meatballs recipe is cooked in one dish and nutritionally approved. It's the ultimate easy meatball recipe that's sure to be a family favourite.

Method

Step 1 of 3

Preheat oven to 200°C/180°C fan-forced. Place carrot, onion, garlic powder and half the parsley in a food processor. Process for 30 seconds or until very finely chopped.

Step 2 of 3

Add pepper, paprika, breadcrumbs, egg and mince to processor. Process for 30 seconds or until well combined. Transfer to a large bowl and mix in rice. Roll tablespoonfuls of mince mixture into balls and place in a large baking dish.

Step 3 of 3

Combine passata, tomatoes, vinegar and remaining parsley in a medium bowl. Season with pepper. Pour passata mixture over meatballs. Cover dish with foil and bake for 30 minutes or until meatballs are cooked through. Uncover and bake for a further 30 minutes or until sauce has thickened slightly. Sprinkle with extra parsley and serve with salad leaves.