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Porcupines / Echidnas (Meatballs)


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Ingredients

6 portion(s)

Meatballs:

  • 1 zucchini, Roughly Chopped
  • 1 carrot, Roughly Chopped
  • 500 grams Beef mince
  • fresh parsley, to taste (I often omit this)
  • 1 egg
  • 100 grams Uncooked rice
  • 35 grams breadcrumbs (approx)
  • 1/2 teaspoon paprika, (optional)
  • salt & pepper, to taste

Tomato Sauce:

  • 750 jar tomato passata
  • 1 tablespoon Vegetable stock paste
  • 1 teaspoon sugar
  • 300 grams water

Alternative sauce using tomatoes rather than passata

  • 1 brown onion, quartered
  • 2 cloves garlic
  • 800 - 1000 grams fresh tomatos roughly chopped, skin removed, or 2 cans chopped tomatoes, or 400g chopped fresh and 1 can chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon Vegetable stock paste
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sugar
  • 300 grams water, check and add more water if required

Other - to be added 3 mins before end of cooking

  • 120 grams frozen peas
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Recipe's preparation

  1. Place zucchini, carrot and herbs in TM bowl, chop 5-10 seconds, speed 7 or until desired consistency (I like mine chopped quite fine).  Scrape down the sides of bowl.

  2. Add the remaining meatball ingredients (mince, egg, rice, breadcrumbs, parprika, seasoning) and mix reverse / sp 5 until all combined.

  3. Roll approx. one heaped tablespoon of meatball mixture into balls and place on Varoma trays, one layer per tray (makes approx. 28-32 balls depending on size of meatballs).

  4. Version 1 (using jar/pre-made passata) Empty tomato passata into TM bowl, add water (fill passata jar with water and shake to get remaining out of the bottle), vegetable stock paste and sugar. Mix speed 4 for 4 seconds.

    Version 2 (using tomatoes fresh/canned) Add onions and garlic to bowl. Chop speed 6 for 6 seconds. Add whole tomatoes into TM bowl, add water, tomato paste, vegetable stock paste, balsamic vinegar and sugar. Mix speed 4 for 4 seconds (or if using whole tomatoes, I put them in whole and then chop speed 5 for 5-10 seconds).

  5. Place Varoma on top and cook for 1 hour, Varoma temp, speed 3.  Check tomato sauce after 30 minutes and top up with water if it has reduced too much.  Aim to finish with 500mls sauce.

  6. In the last 3 minutes of cooking add frozen peas (I often forget this step and zap them in the microwave and pour them on top when serving).

    Place cooked Porcupines / Echidnas in Thermoserver (or serving dish) and pour over tomato sauce.  Serve over a bed of mashed potatoes.

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Accessories you need

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Tip

If the meatballs are cooked before the recommended 60 mins, remove them and keep warm in a Thermoserver. However the beauty of steaming is they will stay moist due to the steam cooking method.  You may need to continue cooking the sauce to reduce it to a thicker consistency.

If you think the mixture is to wet, add some more breadcrumbs or extra rice to soak up some of the moisture.

I find the meatballs easier to roll using wet hands.

Another sauce alternative which I used to do when making on the stove top is to use canned tomato soup (1 can soup, 2 cans water).

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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