Baked Porcupine Meatballs in Vodka Cream Sauce

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“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!”
1hr 10mins

Ingredients Nutrition

  • 2 lbs lean ground beef (or 1 pound beef and 1 pound ground turkey)
  • 1 cup uncooked rice (converted rice suggested)
  • 12 cup finely chopped onions or 14 cup dried onion flakes
  • 2 eggs, beaten
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 teaspoons salt, divided
  • 12 teaspoon garlic powder
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 34 cup water
  • 12 cup vodka (or an additional 1/2 cup water)
  • 18 teaspoon white pepper
  • 14 teaspoon ground caraway powder (see note below)


  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.

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