Ingredients for Baked Porcupine Meatballs In Vodka Cream Sauce
- Ground Beef
- Rice
- Onion
- Egg
- Worcestershire Sauce
- Dijon Mustard
- Salt
- Garlic Powder
- Condensed Cream Of Mushroom Soup
- Water
- Vodka
- White Pepper
- Caraway Powder
- Breadcrumbs
- Parmesan Cheese
- Garlic
- Parsley
- Heavy Cream
- Tomato Paste
- Oregano
- Pepper
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How to Make Baked Porcupine Meatballs In Vodka Cream Sauce
- Preheat oven to 375°F (190°C).
- In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, onion, garlic, parsley, salt, and pepper. Gently mix until just combined. Do not overmix.
- Roll the meat mixture into 1-inch meatballs.
- Place meatballs in a baking dish.
- In a separate bowl, whisk together heavy cream, tomato paste, vodka, oregano, and a pinch of salt and pepper.
- Pour the vodka cream sauce evenly over the meatballs.
- Bake for 45-50 minutes, or until the meatballs are cooked through and the sauce is bubbly.
- Serve hot, garnished with fresh parsley if desired.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
8g
Fat
37g
Carbs
10g