Porcupine Meatballs

Porcupine Meatballs

0:15 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Easy

Had a long day? In UNDER 10mins you can swiftly cook up our Porcupine Meatballs! Please note No Porcupines were harmed in the making of this recipe.


  • 1/2 Onion, diced
  • 2 cloves Garlic, minced
  • 1 700g jar Passata
  • 1 cup Water
  • 1 Tsp Worcestershire sauce
  • 1 Tbs Tuscan or Italian herb mix
  • 1 Egg, lightly beaten
  • 1/2 cup Long grain rice
  • 1/2 cup Fresh Parsley, chopped
  • 500g Beef mince

Step 1

Saute the onion and garlic in olive oil in the Pressure Cooker.

Step 2

Add the passata, water, Worcestershire sauce and the herbs in the Pressure Cooker and heat until the sauce is bubbling.

Step 3

In a bowl, combine the egg, rice, parsley, mince plus salt and pepper. Shape into 3cm balls. Place meatballs into the sauce, ensuring they are covered.

Step 4

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen). Turn down the heat and cook at pressure for 10 minutes.

Step 5

Remove from heat. Quick release pressure. Serve with pasta or mashed potatoes and crusty bread and salad.

Chef's Tips

For a lighter flavour, use a mixture of pork and veal mince.



Very tasty, whole family loved it, a big winner ....... my daughter was concerned that we were eating an actual porcupine........ hmmmmm


I cooked that for the first time in my life! (first dinner meal for my parents and me as age 22 - how embarrassing) and mum say she really loves it even say mine is better than her!! It was DELICIOUS!!

Write a Review

Retype the CAPTCHA code from the image
Change the CAPTCHA codeSpeak the CAPTCHA code