Baked Porcupine Rissoles

Prep Time
Cook Time
1h 20m
Ready In

"From our weekday newspaper The West Australian."

Original recipe yields 6 servings


  • Serving Size: 1 (340.3 g)
  • Calories 655.6
  • Total Fat - 23.4 g
  • Saturated Fat - 6.3 g
  • Cholesterol - 152.9 mg
  • Sodium - 647.9 mg
  • Total Carbohydrate - 101.7 g
  • Dietary Fiber - 5.6 g
  • Sugars - 49.4 g
  • Protein - 13.7 g
  • Calcium - 110.1 mg
  • Iron - 4.1 mg
  • Vitamin C - 11.2 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Pour passata, stock and vinegar into a 3.5L capacity baking dish and mix to combine and season with salt and pepper.

Step 3

Combine the mince, rice, milk, egg, onion, herbs and seasoning in a bowl and using a 1/2 cup mixture at a time, roll into balls and add to the sauce.

Step 4

Cover and bake for 1 hour or until meatballs are cooked through and then stand, covered, for 10 to 15 minutes.

Step 5

Serve meatballs, sprinkled with parsley.

Tips & Variations

No special items needed.


Bevs Best Recipes

I used canned diced tomatoes instead of Passata, and used my blender to chop up the tomatoes more. We loved these tender beef and rice morsels. Served with garlic mashed potatoes and sauteed Italian garlic green beans. Delicious and filling meal!

(10 Apr 2021)


The ingredients went very well together. It cooked perfectly. The only problem we had was the rissoles needed more salt. The salt from the gravy did not permeate our meatballs. I also would cook a little longer with the lid off so the gravy thickened a little bit more.

review by:
(16 Mar 2021)