Camp oven porcupine meatballs recipe

This camp oven porcupine meatballs recipe is well-seasoned and rich in tomato flavours. Such a delight when served on creamy mashed potato.

Ingredients

• 1kg beef mince
• 2 x 420g tins tomato soup
• 3/4 cup long-grain rice, uncooked
• 700g passata sauce
• 4 tsp chicken stock powder
• 2 tsp garlic powder
• 1 tsp smoky paprika
• 2 eggs
• 1 large onion, grated
• 2 sticks celery, finely diced
• 1 tbsp finely chopped basil
• 1 cup water

Method

1. In a large bowl combine beef mince, eggs, rice, chicken stock powder, garlic powder, smoky paprika and grated onion. Shape into 13 meatballs.
2. Pour tomato soup and passata into an eight-litre camp oven. Use water to rinse out the tomato soup cans and passata bottle and add to oven. Add celery and basil, stir to combine and bring sauce to a simmer on the camp fire.
3. Add meatballs to sauce and simmer for 45 minutes.

Serve on a bed of mashed potato and garnish with basil.

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