Recipe by Julesong
This afternoon I was trying to decide what to make for dinner, and suddenly I found myself craving good old porcupine meatballs. But I couldn't make plain meatballs, no sir! Here's the recipe I made up, and it came out wonderfully well. An adult update of one of our childhood favorites. Very tasty!
Top Review by MrsSPheonix
This was a delicious twist on plain porcupine meatballs. I followed the recipe exactly except for the soup. I don't like cream of mushroom & normally substitute cream of celery. For some reason, I couldn't find that, so I used cream of pumpkin instead with great results & empty plates! Thanks for sharing, I'll be making this again & again :-)
- 2 lbs lean ground beef (or 1 pound beef and 1 pound ground turkey)
- 1 cup uncooked rice (converted rice suggested)
- 1⁄2 cup finely chopped onions or 1⁄4 cup dried onion flakes
- 2 eggs, beaten
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons salt, divided
- 1⁄2 teaspoon garlic powder
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 3⁄4 cup water
- 1⁄2 cup vodka (or an additional 1/2 cup water)
- 1⁄8 teaspoon white pepper
- 1⁄4 teaspoon ground caraway powder (see note below)
Directions See How It's Made
- Combine the beef, rice, onion, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, and garlic powder in mixing bowl.
- Form into 1 1/2-inch balls and place in a lightly-buttered 2 1/2-quart casserole.
- Combine soup, water, vodka, remaining 1/2 teaspoon salt, white pepper, and ground caraway in a saucepan; bring to a boil.
- Pour sauce over meat balls, cover, and bake at 350 degrees F for 1 hour.
- Makes 6 servings.
- Note: To make caraway powder, use a mortar and pestle to crush caraway seed into powder. Also, don't use a pearl or other thick rice for this, or it won't cook well inside the meatballs - converted rice (not "instant") is what I use.