Porcupine meatballs

I have been making this recipe for a very long time and it is another one of my favourites.  Great served as a meal with vegetables or as leftovers the next day on toast topped with grated cheese.

Porcupine meatballs 
Makes 14 meatballs

• 2 x 435g tins tomato soup
• 1 1/2 litres water
• 1/2 tsp dried mixed herbs
• 1kg lean beef mince 
• 1 medium onion, finely diced
• 2 eggs
• 1/2 cup breadcrumbs
• 70g ham, roughly chopped
• 1 tsp salt
• 3/4 cup uncooked rice

Slow Cooker instructions:

Step 1
Into the slow cooker, add tomato soup & water.  If you have a small cooker, reduce the amount of water. Add mixed herbs & stir to combine. 

Step 2
In a large bowl, add mince, onion, eggs, breadcrumbs, ham, salt & rice.  Combine all ingredients with your hands.  

Step 3
With your hands, form mixture into balls approx 5cm diameter.  Gently place each meatball into the soup mixture.  Ensure all meatballs are covered in liquid.  Add more water if necessary. 

Step 4
Cook on high for 4 hrs or low for 7 hrs.  

Stove top instructions:

Step 1
Add tomato soup, water & herbs into a large pot.  

Step 2
In a large bowl, add mince, onion, eggs, breadcrumbs, ham, salt & rice.  Combine all ingredients with your hands.  

Step 3
With your hands, form mixture into balls approx 5cm diameter.  Gently place each meatball into the soup mixture.  Ensure all meatballs are covered in liquid.  Add more water if necessary. 

Step 4
Bring to boil then cook for 1hr & 15 mins.  Gently stir with a large spoon occasionally whilst cooking to ensure meatballs don't stick to the bottom of pot.  

Step 5
To test if ready, break apart a meatball.  The balls are ready if the rice inside is cooked through.

Storage:
- Fridge, covered or in airtight container for up to 3 days
- Freeze, covered for up to 4 months.