Juicy and plump meatballs made with beef, pork and rice are baked in a creamy tomato sauce. The carrots, onions and garlic make the sauce even more flavorful and is the perfect gravy to serve over mashed potatoes, rice or pasta.
In Russian, these Porcupine Meatballs - Тефтели "Ёжики" are called this way because of the rice that is used in them, that pokes out from the meatballs in little "quills". Baked in a scrumptious sauce that's flavored with carrots, onions and tomato paste and just a bit of cream, it is so comforting and delicious. I have been eating these my entire life, a recipe passed down through the generations.
Thy are wonderful served as a leftover, and in addition to that, they freeze perfectly too. You'll get twice the benefit from your effort of making them once.
What Meat Can Be Used For Porcupine Meatballs?
I usually use a combination of pork and beef. The best results will be to use ground pork shoulder and ground beef chuck or steak. If you use lean meat with less fat, the meatballs will be more dense and tougher.
You can also use any other ground meat that you like, such as ground chicken, ground turkey, ground venison, etc.
How To Prepare the Meatballs
Preheat the oven to 400 degrees Fahrenheit. Partially cook the rice. I usually bring the water to a boil and cook for 5-7 minutes. Drain and cool slightly. (You can also use leftover rice instead of partially cooked rice.)
Combine all the ingredients for the meatballs in a large bowl and mix until evenly incorporated.
The additional water will make the meatballs more tender.
Form the meat mixture into meatballs, about 2 Tablespoons each, placing the meatballs into a 9 x 13 inch baking dish.
How To Prepare the Creamy Tomato Sauce
In a large skillet, heat the butter or oil. Sauté the onions, carrots and garlic until tender.
Add the tomato paste and flour and mix until incorporated into the vegetables. Pour in the broth, mixing it in until evenly incorporated. Bring the broth to a boil, reduce to a simmer and cook until it thickens and creates a sauce consistency.
Add the cream and dry herbs at the very end.
Pour the sauce over the meatballs in the baking dish. Bake in the preheated oven, covered, for 45 minutes to an hour, until the meatballs are tender. Garnish with fresh herbs.
Making the Meatballs in Advance
These meatballs can be prepared 1-3 days in advance and then reheated in the oven, on the stovetop or microwave. Store the meatballs in the refrigerator.
Freezing Porcupine Meatballs
Freeze the cooked meatballs and sauce in an airtight container or freezer ziplock bag for 3-6 months. Thaw and reheat.
You can also freeze the meatballs and sauce uncooked, and then thaw and cook just as you would if you were making them from scratch.
Porcupine Meatballs With a Cream Sauce
Juicy and plump meatballs made with beef, pork and rice are baked in a creamy tomato sauce. The carrots, onions and garlic make the sauce even more flavorful and is the perfect gravy to serve over mashed potatoes, rice or pasta.
- Prep Time: 30 mins
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 34 meatballs
- Category: Entree
Ingredients
Meatballs:
- ¾ lb ground beef (chuck, steak)
- ¾ lb ground pork (shoulder)
- ½ cup rice, partially cooked (1 ½ cups leftover rice)
- 1 large onion, finely chopped
- 1 egg
- ½ cup water
- 1 ½ teaspoons salt
- ½ teaspoon ground black pepper
Cream Sauce:
- 2-3 Tablespoons butter
- 2 large carrots, peeled and grated
- 2 onions, chopped or sliced
- 2 garlic cloves, minced
- 2 Tablespoons tomato paste
- 2 Tablespoons all purpose flour
- 2 ½ cups chicken broth, warm
- ¼ - ½ cup heavy cream
- salt and pepper, to taste
- ½ Tablespoon dry herbs (any spices, herbs, any combination that you like)
- fresh herbs, chopped, to garnish (parsley, dill, thyme, etc.)
Instructions
- 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 into approximately 2 Tablespoons each. Place in a rimmed baking pan, 9 x 13 inches.
- 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.
- For the cream sauce, melt butter in a large skillet. Add the onions, season with salt and pepper and cook for about 5 minutes.
- Add the carrots and garlic, season with salt and pepper and cook, covered, for another 5 minutes, until the carrots soften. Add the tomato paste and flour to the center of the pan 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 to combine. Gradually add the rest of the broth. Bring the broth to a boil, reduce the heat to a simmer. Cook for about 15 minutes, until the sauce thickens and the vegetables soften.
- Take off the heat and stir in the heavy cream. Season to taste with salt, ground black pepper and dry herbs.
- Pour the cream sauce over the meatballs.
- Cover the baking pan with aluminum foil and bake in the preheated oven for 45 minutes to an hour, until the meatballs are tender. Garnish with fresh herbs.
The recipe for these Porcupine Meatballs was originally published on February 27, 2013. I have updated the pictures and clarified the instructions to give you the best results.
You had me at baked! Lol. I just made these and they’re great!
I'm so glad you enjoyed the meatballs, Nelya.
Sorry I want to
Make them but I am confused how much rice. One half cups or one and a half cups - can you get back to me please. I can’t wait to make them. SILVA
1/2 cup uncooked rice or 1 1/2 cups of cooked rice.