Mini Porcupine meatballs with broccoli ‘rice’

In a bowl, place mince, rice, garlic, onion, one pinch of salt and pepper. Combine well with a spoon or hands.

Heat a heavy based saucepan on medium and pour in passata and water. Then roll the mince mixture into small meatballs (smaller than a golf ball), placing them straight into the passata.

Once you’ve rolled all the meatballs. Place a lid on the saucepan and simmer for 25 minutes.

In the meantime, place broccoli into food processor and pulse until finely chopped like rice. Place into a non-stick pan with a drizzle of olive oil and the remaining pinch of salt.

Saute for 8-10 minutes, stirring occasionally until tender.

When meatballs are cooked, serve on a bed of broccoli ‘rice’ and serve.