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Porcupine Meatballs With a Cream Sauce

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5 from 2 reviews

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.

Ingredients

Scale

Meatballs:

  • 3/4 lb ground beef (chuck, steak)
  • 3/4 lb ground pork (shoulder)
  • 1/2 cup rice, partially cooked (1 1/2 cups leftover rice)
  • 1 large onion, finely chopped
  • 1 egg
  • 1/2 cup water
  • 1 1/2 teaspoons salt
  • 1/2 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 1/2 cups chicken broth, warm
  • 1/4 – 1/2 cup heavy cream
  • salt and pepper, to taste
  • 1/2 Tablespoon dry herbs (any spices, herbs, any combination that you like)
  • fresh herbs, chopped, to garnish (parsley, dill, thyme, etc.)

Instructions

  1. Preheat the oven to 400 degrees.
  2. Partially cook the rice. I usually bring the water to a boil and cook for 5-7 minutes. Drain and cool slightly.
  3. 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.
  4. 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.
  5. For the cream sauce, melt butter in a large skillet. Add the onions, season with salt and pepper and cook for about 5 minutes.
  6. 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.
  7. 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.
  8. Take off the heat and stir in the heavy cream. Season to taste with salt, ground black pepper and dry herbs.
  9. Pour the cream sauce over the meatballs.
  10. 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. 

Find it online: https://www.olgasflavorfactory.com/recipes/main-course/porcupine-meatballs-with-a-cream-sauce/