Serve with our creamy Mashed Potatoes or Baked Mashed Potato Casserole with Mushrooms. Every once in a while, I feel the need to go back to one of the recipes I grew up eating. That’s why you can find recipes like Vareniki and Borscht, and now I’m adding one more. And here it is, Porcupine Meatballs baked in sour cream and tomato sauce or, as they are known in Russia, ‘Tefteli‘! My mom made them a lot because there were never complaints when porcupine meatballs were for dinner. They are so delicious with mashed potatoes or if you want to go another traditional route, try them with buckwheat kasha!
Porcupine Meatballs Recipe
If you are not familiar with porcupine meatballs (or “hedgehog meatballs” as they are known in my family), you better listen up because you are going to LOVE them. They are made with a combination of meat and rice. These meatballs got their name because rice pokes out of them and resembles porcupine quills! The unique look means they are hugely popular with children. My mother always mixed ground beef and pork for a juicier, more flavourful meatball. However, you can use just ground beef if that is your preference, although it’s not going to be as succulent as one made with a combo. The creamy tomato sauce they are traditionally cooked in smothers the meatballs and is my personal favourite. Although Eastern Europeans don’t have a monopoly on ‘creamy tomato sauces’, they do it very well!
Serving Suggestions
Porcupine meatballs are delicious with mashed potatoes. Don’t forget to make them! You’ll want those fluffy potatoes to soak up all that delicious sauce. And of course, sprinkle with dill for a subtle hint of freshness. I also like to add a simple tomato and cucumber salad when I serve them to my family and friends.
Storage and leftovers
Meatballs in this rich tomato sauce is a hearty dish, so there’s a good chance you’ll have a little leftover. Store what’s left in an airtight container and keep them in the fridge for 2-3 days. I wouldn’t freeze these meatballs due to the presence of cream in the sauce, which has the tendency to separate when reheated and becomes less pleasant to eat. However, any meatballs that haven’t been put in the sauce can be frozen for up to 3 months. Just remember that raw then frozen meatballs need to be completely defrosted before cooking to ensure they are safe to eat. Cooked then frozen meatballs do not.
More Meatball Recipes to Try
Meatballs Stroganoff Swedish Meatballs in Cream Sauce Bucatini all’Amatriciana Meatballs with Marsala Cream Sauce
