Sour Cream Porcupines
Dive into the comforting flavors of Sour Cream Porcupines, a hearty and delicious one-pot wonder that combines tender beef meatballs with subtle pops of soft rice for a fun and flavorful twist. These juicy meatballs are seasoned with a blend of spices like paprika and garlic powder, then simmered to perfection in a rich tomato and sour cream sauce. The result? A beautifully creamy, tangy dish that pairs seamlessly with rice, mashed potatoes, or rustic bread. Perfect for busy weeknights or cozy family gatherings, this 45-minute recipe is easy to make and packed with home-cooked goodness. Don’t forget the optional parsley garnish for a pop of color and fresh flavor! Keywords: Sour Cream Porcupines, meatball recipes, one-pot dinner, creamy tomato sauce, easy comfort food.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 cup Uncooked white rice
- 0.5 cup Onion, finely chopped
- 1 large Egg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Paprika
- 0.5 tsp Garlic powder
- 15 oz Canned tomato sauce
- 1 cup Water
- 0.5 cup Sour cream
- 1 tbsp Olive oil
- 2 tbsp Fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, combine ground beef, uncooked rice, chopped onion, egg, salt, black pepper, paprika, and garlic powder. Mix well with your hands or a spoon until all ingredients are evenly incorporated.
Shape the mixture into 12-14 evenly sized meatballs, about 1.5 inches in diameter.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes on each side, turning gently, until they are browned on the outside. They do not need to be fully cooked at this stage.
Remove the browned meatballs from the skillet and set them aside on a plate.
In the same skillet, reduce the heat to low and carefully pour in the tomato sauce and water. Stir well to create a smooth sauce and bring it to a gentle simmer.
Return the meatballs to the skillet, nestling them into the sauce without overlapping. Cover the skillet with a lid and let the meatballs simmer over low heat for 30 minutes. Stir occasionally to prevent sticking.
After 30 minutes, remove the lid and stir in the sour cream until the sauce is creamy and fully combined. Simmer for an additional 5 minutes to heat through.
Garnish with freshly chopped parsley if desired, and serve warm over cooked rice, mashed potatoes, or with crusty bread for dipping.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 4116 mg | 179% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 29.7 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 368 mg | 28% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2882 mg | 61% | |
*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.
