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
599
Calories Per Serving
Deliver Ingredients
Makes
48 meatballs

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.

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.

Nutritional Facts

Total Fat
39g
59%
Sugar
7g
N/A
Saturated Fat
16g
82%
Cholesterol
144mg
48%
Protein
30g
60%
Carbs
32g
11%
Vitamin A
282µg
31%
Vitamin B12
2µg
33%
Vitamin B6
0.7mg
36%
Vitamin C
8mg
14%
Vitamin D
0.3µg
0.1%
Vitamin E
1mg
4.8%
Vitamin K
9µg
11%
Calcium
70mg
7%
Fiber
2g
9%
Folate (food)
35µg
N/A
Folate equivalent (total)
35µg
9%
Iron
3mg
17%
Magnesium
52mg
13%
Monounsaturated
16g
N/A
Niacin (B3)
9mg
43%
Phosphorus
333mg
48%
Polyunsaturated
2g
N/A
Potassium
795mg
23%
Riboflavin (B2)
0.5mg
26.6%
Sodium
928mg
39%
Thiamin (B1)
0.6mg
42.5%
Trans
1g
N/A
Zinc
5mg
34%

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