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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 :-)

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MrsSPheonix May 31, 2003

Definitely a sophisticated version of the porcupine meatballs my husband loves.(With tomato soup) He likes this version even better. I made half of the recipe of meatballs, but made all of the sauce. Will make this again and again!

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Elaine in NH February 16, 2004

I found this recipe to be very good, but I would suggest using converted rice instead of regular rice. When I made the porcupine balls, some of my rice was undercooked.

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Pat Peper July 12, 2003

We had this recipe tonight. I halved the meat part (there are only two of us) and used Minute brown rice. The sauce part worked fine; I didn’t have vodka so I just used water. I served it over tricolored pasta with spinach. We enjoyed it very much and had enough left-over for a lunch. Cooking in the oven was a definite plus. I will make this again. Thank you for posting.

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Grandma Joan January 19, 2010

Nothing special about this dish. Probably won't make again

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brandidt June 08, 2008

This is a very tasty dish - sure hit my cravings - but I had to put it back in the oven for another half hour so the rice would cook -(and then it was BARELY done) I will definitely cook this again - only I think I will use pre-cooked brown rice instead of the uncooked white - thanks for updating a classic for me!!

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dgpat February 18, 2005
Baked Porcupine Meatballs in Vodka Cream Sauce