- Most Helpful
- Highest Rating
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 :-)
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!
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.
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 didnâ€™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.
Nothing special about this dish. Probably won't make again
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!!