Baked Porcupine Meatballs in Vodka Cream Sauce

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!

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 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 3/4ounce) 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

1. Combine the beef, rice, onion, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, and garlic powder in mixing bowl.
2. Form into 1 1/2-inch balls and place in a lightly-buttered 2 1/2-quart casserole.
3. Combine soup, water, vodka, remaining 1/2 teaspoon salt, white pepper, and ground caraway in a saucepan; bring to a boil.
4. Pour sauce over meat balls, cover, and bake at 350 degrees F for 1 hour.
5. Makes 6 servings.
6. 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.