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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Ready In:
1hr 10mins




  • 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.

Questions & Replies

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  1. 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. 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!
  3. 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.
  4. 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.
  5. Nothing special about this dish. Probably won't make again


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