Baked Porcupine Meatballs in Vodka Cream Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
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! 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 3/4 ounce) 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.
|
|