Hungarian Porcupine Meatballs

Serves 4

Ingredients

500g beef mince

½ cup of white basmati rice or quinoa

2 zucchinis, grated-squeeze excess liquid

1 finely diced onion

2 cloves of crushed garlic

Season well with salt and pepper or use some herbamare

Method

Mix the meatball ingredients together

Make 8 meatballs and put in an ovenproof dish.

In a pot add a 700ml jar of tomato passata, 1 tbsp smoked paprika and1 tbsp sweet paprika (you could use hot if you wanted) You can half the amount of paprika if you don’t like too much. Mix well and heat through.

Pour over the tomato sauce over the meatballs, cover and bake at 180 for 45 minutes. The rice should be cooked. This is something you could do the day before then just whack it in the oven. Since the oven is already on can serve with roasted vegetables such as cauliflower, broccoli, zucchini, pumpkin, carrot etc. Just drizzle over some olive oil/coconut oil and a sprinkling of dried ground turmeric. You can also just steam some greens or wilted spinach. Pour any extra sauce over the meatballs and vegetables.

I have served up with some sour cream as it goes brilliantly with paprika (think beef stroganoff)