Porcupine Meatballs with a Cream Sauce

Porcupine Meatballs with a Cream Sauce
Olga's Flavor Factory

Porcupine Meatballs

Porcupine meatballs, or Tefteli Ezhiki in Russian, are called that because the rice used in the mixture pokes out of the meatballs like little quills. These meatballs, topped with a creamy savory sauce are a hit comfort food.

10
Servings
544
Calories Per Serving
Deliver Ingredients

Ingredients

Meatballs

  • 1 1/2 Pound ground beef
  • 1 1/2 Pound ground pork
  • 1 Cup rice, partially cooked
  • 2 onions, minced
  • 1 egg
  • 1/2 Cup water
  • 3 Teaspoons salt
  • 1 Teaspoon black pepper

Sauce and Cooking of Meatballs

  • 3-4 Tablespoons butter
  • 1/2 Cup heavy cream
  • salt and pepper, to taste
  • 5 cups chicken broth, warm
  • 5 Tablespoons tomato paste
  • 3 large carrots, peeled and shredded
  • 2-3 onions, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons flour

Directions

Meatballs

Preheat the oven to 400 degrees.

Partially cook the rice. I usually bring the water to a boil and cook for 5-7 minutes. Drain and cool slightly.

Combine all the ingredients for the meatballs in a large bowl. Form meatballs approximately 2 tablespoons each. Place in a rimmed baking pan.
You can use a portion scoop to make it easier to form the meatballs. Or use your hands. Moisten your hands every once in a while so the meat mixture doesn’t stick to your hands.

Sauce and Cooking of Meatballs

Melt butter in a large skillet. Add the onions, season with salt and pepper and cook for about 5 minutes.

Add the carrots, season with salt and pepper and cook, covered, for another 5 minutes, until the carrots soften. Add the garlic and tomato paste to the center of the pan, cook for about 30 seconds. Add the flour and cook for another 1-2 minutes, until it’s completely incorporated into the carrots and onions.

Pour in part of the chicken broth and whisk. Gradually add the rest of the broth. Cook for about 15 minutes.

Take off the heat and stir in the heavy cream. Season to taste with salt and pepper.

Pour the cream sauce over the meatballs.

Cover the baking pan with aluminum foil and bake in the preheated oven for 40-50 minutes.

Nutritional Facts

Total Fat
31g
44%
Sugar
3g
3%
Saturated Fat
11g
46%
Cholesterol
136mg
45%
Carbohydrate, by difference
24g
18%
Protein
40g
87%
Vitamin A, RAE
46µg
7%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
52mg
5%
Choline, total
62mg
15%
Fiber, total dietary
2g
8%
Folate, total
18µg
5%
Iron, Fe
4mg
22%
Magnesium, Mg
52mg
16%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
358mg
51%
Selenium, Se
36µg
65%
Sodium, Na
556mg
37%
Thiamin
1mg
91%
Water
197g
7%
Zinc, Zn
7mg
88%

Meatball Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Meatball Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.