Baked porcupine rissoles
Thursday - March 25, 2021 12:56 am ,
Category : RECIPES
Ingredient:
800ml bottle passata
500ml beef stock
1 tablespoon balsamic vinegar
1kg lean beef mince
3/4 cup long-grain rice
1/2 cup milk
2 egg
2 small onion, grated
2 teaspoons Italian herbs
2 teaspoons Tuscan seasoning
1/4 cup flat leaf parsley, finely chopped, to serve
Method:
Step 1
Preheat oven to 180C/160C fan-forced.
Step 2
Pour passata, stock and vinegar into a 3.5L capacity baking dish. Mix to combine and season with salt and pepper.
Step 3
Combine the mince, rice, milk, egg, onion, herbs and seasoning in a bowl. Using 1/2 cup mixture at a time, roll into balls and add to sauce.
Step 4
Cover and bake for 1 hour or until meatballs are cooked through. Stand, covered, for 10 to 15 minutes. Serve meatballs, sprinkled with parsley
800ml bottle passata
500ml beef stock
1 tablespoon balsamic vinegar
1kg lean beef mince
3/4 cup long-grain rice
1/2 cup milk
2 egg
2 small onion, grated
2 teaspoons Italian herbs
2 teaspoons Tuscan seasoning
1/4 cup flat leaf parsley, finely chopped, to serve
Method:
Step 1
Preheat oven to 180C/160C fan-forced.
Step 2
Pour passata, stock and vinegar into a 3.5L capacity baking dish. Mix to combine and season with salt and pepper.
Step 3
Combine the mince, rice, milk, egg, onion, herbs and seasoning in a bowl. Using 1/2 cup mixture at a time, roll into balls and add to sauce.
Step 4
Cover and bake for 1 hour or until meatballs are cooked through. Stand, covered, for 10 to 15 minutes. Serve meatballs, sprinkled with parsley
