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Mini Porcupine meatballs with broccoli ‘rice’

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4


    •    500g beef mince
    •    ½ cup basmati rice, washed
    •    2 garlic cloves, minced
    •    1 red onion, finely diced
    •    2 generous pinches of salt
    •    Pepper to taste
    •    ¾ cup water
    •    700g passata
    •    2 broccoli heads, quartered
    •    Extra virgin olive oil


  1. In a bowl, place mince, rice, garlic, onion, one pinch of salt and pepper. Combine well with a spoon or hands.

  2. Heat a heavy based saucepan on medium and pour in passata and water. Then roll the mince mixture into small meatballs (smaller than a golf ball), placing them straight into the passata.

  3. Once you’ve rolled all the meatballs. Place a lid on the saucepan and simmer for 25 minutes.

  4. In the meantime, place broccoli into food processor and pulse until finely chopped like rice. Place into a non-stick pan with a drizzle of olive oil and the remaining pinch of salt.

  5. Saute for 8-10 minutes, stirring occasionally until tender.

  6. When meatballs are cooked, serve on a bed of broccoli ‘rice’ and serve.

This great family recipe is thanks to Australian Beef Recipes at


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