Baked Porcupine Meatballs in Vodka Cream Sauce
Experience a hearty and elegant twist on comfort food with these Baked Porcupine Meatballs in Vodka Cream Sauce. Juicy, tender meatballs are crafted from a savory mix of ground beef, fragrant garlic and onion powders, and long-grain rice, which adds an irresistible texture and unique “porcupine” effect. Oven-baked to perfection, these meatballs are then simmered in a luxurious vodka cream sauce infused with crushed tomatoes, heavy cream, and Parmesan cheese for a creamy, tangy finish. Perfectly versatile, this dish pairs beautifully with pasta, mashed potatoes, or crusty bread, making it an irresistible centerpiece for a cozy dinner. With its rich flavors, satisfying textures, and simple preparation, this recipe is the ultimate blend of comfort and sophistication.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Uncooked long-grain white rice
- 1 large Egg
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Crushed tomatoes (canned)
- 0.25 cup Vodka
- 0.5 cup Heavy cream
- 0.25 cup Parmesan cheese, grated
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
In a large mixing bowl, combine the ground beef, uncooked rice, egg, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
Form the mixture into golf ball-sized meatballs and place them in the prepared baking dish.
Bake the meatballs for 20 minutes, or until they are firm and lightly browned.
While the meatballs bake, prepare the vodka cream sauce. Heat the olive oil and butter in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes, until softened and translucent. Stir in the minced garlic and cook for another minute, until fragrant.
Add the crushed tomatoes and vodka to the skillet. Stir well and let the mixture simmer for 5-6 minutes, allowing the alcohol in the vodka to cook off.
Reduce the heat to low and stir in the heavy cream. Simmer for another 3-4 minutes, until the sauce is creamy and smooth.
Stir in the grated Parmesan cheese until melted and well incorporated. Check the sauce for seasoning and adjust with additional salt and pepper if needed.
Once the meatballs are done baking, carefully transfer them to the skillet with the vodka cream sauce. Spoon the sauce over the meatballs to coat them evenly.
Simmer the meatballs in the sauce for another 10 minutes, allowing the flavors to meld together.
Serve the meatballs hot, garnished with fresh parsley if desired. Pair with pasta, mashed potatoes, or crusty bread for a complete meal.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 385 mg | 30% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1466 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
