Baked Porcupine Rissoles

6
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 6 servings
OK

Nutritional

  • 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.

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