HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconClassic Beef Porcupine Meatball Stew
Classic Beef Porcupine Meatball Stew

Classic Beef Porcupine Meatball Stew

with Green Peas

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This retro classic is everything you want for a comforting dinner! Hearty rice-stuffed meatballs, savoury broth and perfectly cooked vegetables fill out the bowl. Grab a spoon and dig in!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Parboiled Rice

⅓ cup

Green Peas

56 g

Leek, sliced

6 g


7 g


113 g


2 unit

Beef Broth Concentrate

1 tbsp

All-Purpose Flour


250 g

Ground Beef

Not included in your delivery

1 tbsp

Unsalted Butter*


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat25 g
Saturated Fat11 g
Carbohydrate77 g
Sugar6 g
Dietary Fiber5 g
Protein33 g
Cholesterol90 mg
Sodium800 mg
Utensilsarrow down iconarrow down icon
Large Bowl
Measuring Spoons
Large Pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Strip 1 tbsp thyme (dbl for 4 ppl) from the stems. Peel, then mince or grate the garlic. Mix together beef, garlic, half the thyme and half the rice in a large bowl. Season with 1/4 tsp salt and 1/8 tsp pepper (dbl both for 4 ppl). Roll mixture into 10 equal-sized meatballs (20 for 4 ppl).


Heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Add the mirepoix and leeks. Cook, stirring occasionally, until slightly softened, 3-4 min. Season with salt and pepper.


Sprinkle flour over the veggies. Cook, stirring often, until veggies are coated, 1 min. Add remaining rice and remaining thyme. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper.


Add the broth concentrates and 5 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, using a spoon, carefully add the meatballs to the stew. Reduce heat to medium. Cook for 10 minutes, then add peas.


Continue cooking, until rice is tender and meatballs are cooked through, 5-10 min.** Season with salt and pepper. Remove from heat. Divide stew between plates.