Kirsty’s Porcupine Meatballs

Preheat the oven to 160'c

Combine the mince, onion, chicken noodle soup mix, half cooked rice and egg into a mixing bowl and combine.

Shape into meatballs and start to brown in a frying pan over a medium heat.

In a large saucepan h add the tomato soup and browned meatballs, cover and simmer for 40 minutes or until the meatballs are cooked through.

Serve with rice or mash potato or what ever you feel like.