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!
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INGREDIENTS
Nutrition- 2
- 1
- 1⁄2
- 2
- 2tablespoons Worcestershire sauce
- 2teaspoons Dijon mustard
- 2
- 1⁄2teaspoon garlic powder
- 1(10 3/4 ounce) can condensed cream of mushroom soup
- 3⁄4cup water
- 1⁄2
- 1⁄8teaspoon white pepper
- 1⁄4teaspoon ground caraway powder (see note below)
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DIRECTIONS
- 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.
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