Topic: Porcupine Meat Balls

[beachbum]

When I landed in Australia in the 70s it wasn't at the usual suspects Sydney, Melbourne or Adelaide but in Country Queensland in a sugar cane farming area populated by farmers and country folk with the big hats and elastic sided boots, rosy cheeked lasses, you know the deal.

One really excellent dish that I was quickly acquainted with was Porcupine Meatballs and most families would tuck into them around once a week - most men could also cook it as it was a brilliant camp one pot dish. There are variations overseas but it's still very much a Queensland thing. You can serve a family on the following.

MEATBALLS

500g mince - lamb mince is great
1 large onion grated
2 cloves garlic grated
1/2 cup raw rice - basmatti was born for this
grating of pepper and some fresh chopped herbs of your choice.
salt to taste

Mix well and shape into little meatballs

SAUCE:

Tin of Heinz or Campbells condensed tomato soup
good dash of Worcestershire sauce
1 cup water

In a heavy lidded pan bring the sauce to a boil and drop the meatballs in carefully until they are just covered with the sauce. Cook for 45 mins on low and serve with mash and a couple of greens. The flavour hit is amazing considering the rather rustic ingredients. Especially if you use Basmatti the rice, as it swells and cooks, sticks up all around the meatballs like a porcupine, or marine mine

Oops posted before I took the picture, which I'll post after din dins tonight

[Malc.]

Have you ever played with the spicing?

Bet they would make a great starter or canap

[natterjak]

Love recipes like this. No trendy pretentious ingredients, just a well proven family favourite. Even without trying it I feel sure it will work brilliantly. A bit like madmatt's puffs I suppose.

Would like to see the pic though as in wondering how far out of the meatballs the ride sticks?