Porcupines (German Meatballs)
When Cabbage Rolls aren’t your thing, make these charming German Meatballs instead.
As a child my brother and I refused to eat Cabbage Rolls. Every winter my mother would make them and every winter we groaned. But my mother had a simple solution: make little German Meatballs instead.
My mother’s German meatballs are beefy balls filled with rice and baked in a creamy tomato sauce until they are perfectly cooked. My mouth is just watering thinking about their juicy and saucy goodness. It’s everything a typical cabbage roll is just without the cabbage and for picky eaters that’s a big win.
Porcupines (German Meatballs)
1lb. ground beef, turkey or venison
1 cup white rice, cooked and cooled
2 tsp dried minced onion
2 tsp garlic powder
2 tsp dried parsley
1 tsp kosher salt
1 tsp black pepper
1 large egg
Sauce
1 large can of tomato puree
¼ cup heavy cream
2 tsp Onion powder
2 tsp dried parsley
Salt and pepper to taste
In a mixing bowl, combine all the ingredients for the meatballs. Using your hands fold in all the ingredients until everything is evenly incorporated.
Place the meat mix in the fridge and chill for at least an hour. Chilling the mix helps the seasonings penetrate the meat, making it a more flavorful meatball.
While the meat is chilling, make the sauce.
Add the tomato puree, heavy cream and seasonings into a small bowl.
Mix together until the cream turns the tomato puree into a thick and creamy looking sauce. Once evenly mixed put aside.
After the hour, roll the meat into balls about 3 inches wide or a ball that can fit the palm of your hand.
To a casserole dish, add about a quarter of the sauce to the bottom of the dish. Place the rolled meatballs on top and cover the meatballs in the remaining sauce.
Place your meatballs into a preheated 350°F oven and bake for 35-40 minutes or until the meatballs are cooked through.
Spoon the sauce over your tender meatballs.
Serve with buttery mashed potatoes and your vegetable of choice. Enjoy!