Porcupine Balls

Categories: Chicken breast recipes, Ground beef recipes, Lunch Recipes, Main courses

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Porcupine Balls

At home we call these “porcupine balls” because the rice sticks out of the meatballs, like the quills of a porcupine. I put them in sauce and served them with veggies on the side and it was a super easy and delicious lunch that my kids and I loved.


1/2 kg ground beef
1/2 cup rice, rinsed
1/2 cup soda water
3 Tbsp semolina
1/2 tsp cumin
1 heaped tsp paprika
1/2 tsp turmeric
Ground black pepper

For the sauce:
1 medium onion
4 cloves of garlic
2 – 3 cups water
100 grams tomato paste
1 tsp sugar
1 Tbsp sweet paprika
1 tsp turmeric
1 Tbsp chicken bouillon
Ground black pepper
Salt (if needed, to taste)


1. To prepare the meatballs:
Place all the meatball ingredients in a bowl and mix well. Form ping pong-sized meatballs. Refrigerate for a few hours or even overnight.

2. To prepare the sauce:
Chop the onion, put 2 Tbsp of oil in a pan and sauté the onion until golden. Chop the garlic and add to sauté with the onion. Add the water, tomato paste, sugar and seasoning. Bring to a boil and lower the heat to medium-low. Cook for around 5-6 minutes.

3. Add the meatballs. Chop 3-4 Tbsp of fresh parsley and sprinkle over the meatballs. The water should almost cover them. Cook on medium-low heat and cover the pot to cook for around 30 minutes. Gently shake the pot occasionally.

Served with vegetables and basmati rice

Good to know…
You can use ground chicken instead of or in combination with the beef.Presoak the basmati rice for 15 minutes before cooking. You can make this a day before. Soda water means the carbonated beverage.

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