These porcupine meatballs baked in a rich sour cream and tomato sauce are a perfect mix of deliciousness and nostalgia!
Serve with our creamy Mashed Potatoes or Baked Mashed Potato Casserole with Mushrooms.
Just a couple of days ago I wrote about my favourite childhood meal, the recipe that won me many friends including my parents-in-law! Curious?
Check out my best Vareniki recipe! And today I am sharing another childhood favourite, 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 the Russian way, try them with buckwheat kasha!
What Are Porcupine Meatballs?
If you are not familiar with porcupine meatballs (hedgehog meatballs in Russian), you better listen up because you are going to LOVE them.
They are a combination of meat and rice. These meatballs their name because rice often pokes out of them and resembles porcupine quills! 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.
Traditionally they are cooked in a rich tomato sauce with an addition of sour cream.
Recipe Tips and Notes
Creamy tomato sauce, the meatballs are smothered in, is my personal favourite. Although Russians don’t have a monopoly on ‘creamy tomato sauces’, admittedly they feature prominently in many cuisines, this sauce is quite spectacular!
Most Russian and Ukrainian sauces have an onion and carrot base that gives them a slightly sweet and intensely delicious taste.
The onions and carrots are cooked in oil and butter for at least 15 minutes until their natural sugars are released and they become caramelised. Don’t rush this step as it is crucial for the authentic taste.
As I mentioned already, the meatballs themselves are made from a combination of ground beef and pork. The rice that gets mixed in is pre-cooked. I also flavour my meatballs with sauteed onions and carrots.
Don’t forget to brown the meatballs before you bake them in the sauce. They are not cooked all the way through in this step, just seared on the outside. This add extra flavour and improves the texture of the meatballs.
Use full fat sour cream as low fat is less stable and tends to separate in a hot oven. Alternatively you can use heavy cream instead.
Finally there is dill. Dill finds its way in most Eastern European dishes and they are better for it! Feel free to use parsley if you are not a dill fan like me.
Serving Suggestions
Porcupine meatballs are delicious with mashed potatoes. Don’t forget to make them! I also like to add a simple tomato and cucumber salad when I serve them to my family and friends.
More Classic Russian Main Dishes to Try:
This recipe was originally published in 05/2017, updated and republished in 05/2021.
Porcupine Meatballs in Creamy Tomato Sauce (Tefteli)
Ingredients
For the porcupine meatballs
- 100g/1/2 cup rice uncooked
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion chopped
- 1 large carrot grated
- 1 lbs ground beef extra lean
- 1 lbs ground pork extra lean
- 1 tbsp fresh dill chopped
- 2 tsp salt
- 0.5 tsp pepper
For the creamy tomato sauce
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large onion chopped
- 1 large carrot grated
- 2 cloves of garlic minced
- 1 tbsp fresh dill chopped
- 400g/14oz canned tomatoes
- 250ml/1 cup chicken stock
- 3 tbsp sour cream full fat
- salt
Instructions
- Cook rice in plenty of water the same way you would cook pasta until al dente. Rice shouldn't be too soft, which should take about 5 minutes. Drain and set aside.
- In a frying pan heat olive oil and butter. Cook onions and carrots over low heat for 10 minutes until tender.
- In a large bowl combine beef, pork, dill, onions, carrots, rice, salt and pepper.
- Roll meatballs, then brown them on all sides in a little oil but don't cook all the way through. Set aside.
- In a large and deep pan cook onions and carrots in olive oil and butter over low heat for at least 15 minutes until tender and caramelised, add minced garlic and cook for a few seconds while stirring, add dill, pureed plum tomatoes and stock, turn the heat up and bring to a boil.
- Take off the heat and stir in sour cream. Return the meatballs back to the pan and spoon the sauce over them. The sauce should nearly cover them. If it doesn't, add more stock.
- Bake covered at 300F/165C for 40 minutes, then uncover and bake 10 minutes longer. (If baked at a higher temperature sour cream tends to separate!)
Amber says
cooked these bad boys up last night , have not used fresh dill before as i dont eat fish and haven’t had a recipe with this ingredient another delicious recipe 🙂
Julia Frey (Vikalinka) says
So glad you loved it, Amber!! 🙂
Kirsten says
Amazing!!
Ann says
My kids love these meatballs and I love the sauce! Thanks for sharing your childhood memory😊
vikalinka says
My pleasure, Ann! I am happy to know they will become other kids’ childhood memory as well!
Marisa says
My husband is from Russia and I wanted to surprise him last night cooking something authentic. He was blown away! He said it tasted like his childhood. Thank you so much for this recipe! I cannot wait to make more of yours!!!!
vikalinka says
Your comment seriously made my day, Marisa! So happy to hear this recipe brought happy memories to your husband! Please feel free to explore the Russian section of my website. 🙂
Tatiana says
I am native Russian and I always enjoy Tefteli… I do make them a little different but this recipe is quite authentic and similar to what my family has been using for generations. Hope everyone enjoys this. Thank you
Haeli says
Making this delicious recipe tonight. Just seeing if you sprinkle cheese over the top in the last 10mins of cooking? So can’t wait to try it once it’s done.
vikalinka says
I usually don’t add cheese to these meatballs but it’s an excellent idea, Haeli!
Rachel says
I can’t wait to make this more sophisticated version of a childhood favorite. You have become a favorite site for site for recipes. After trying your Beef Stroganoff recipe, which was delicious, I have pinned many more recipes to try. I enjoy the way “talk” the reader through each recipe. I look forward to many hours of cooking with you!
vikalinka says
Thank you so much, Rachel! I really appreciate your feedback. I am thrilled you enjoy my recipes.
Ted says
Thanks for great recipe!
I have a question. Is the rice used in this recipe either long-grain rice or short-grain rice?
because it is very hard to find long-grain rice in my country.
vikalinka says
Hi Ted, it doesn’t really make a difference what rice you use in this recipe. I used basmati only because is what I had. Feel free to use any rice you like or can find.
jj says
Is it possible to make ahead and freeze?
vikalinka says
Absolutely!
Liza McArdle says
Hi! These were really good! I made them for my book club meeting in which we discussed A Gentleman in Moscow. They were a huge hit and I’ll be making them again.
vikalinka says
So pleased to hear that, Liza. A friend of mine recently mentioned that book to me as well. Did you enjoy it?
Abby says
Im excited to try this recipe. Can I make them with 2 pounds of ground beef? I don’t have any ground pork in the house.
vikalinka says
Hi Abby, yes you can!
Angelique says
I found your site looking for a beef stroganoff recipe (which I was planning to make tomorrow) and reading thru the comments saw the link for other recipes. Figured I take a quick peek and a few seconds scrolling I literally took a double take and squealed. My Mom made a “circa 1970s recipe card” version of this growing up and it’s one of those that I’ve always wanted a “real recipe” for but had no idea where to even begin to look. Funny too, I was just talking to her about this, so now I’m headed to the store in the morning and making this for dinner for her and my Father. I’m like a freaking kid Christmas morning excited right now….lol. Thanks for sharing your recipes with the world 😁 (I’m still making the stroganoff this week though)
vikalinka says
That is so awesome, Angelique! I hope my recipe lives up to your childhood memories and expectations. I know it’s a tough competition! 🙂
Tracy says
Looks so yummy! We are not big Dill people. Have you ever tried this recipe with any other spice?
vikalinka says
Hi Tracy, parsley will work just as well here if you are not too fond of dill!
Patricia says
This looks like delicious comfort food to me! I will be trying this recipe soon! Thanks for sharing!
vikalinka says
Let me know how you like it, Patricia!
AJ says
Hi There, I was so surprised to see this recipe. My Mom use to make this in the pressure cooker when we were kids….actually one of my favourite meals to date. However, she would use the packaged “beef rice-a-roni” & it was “easy-peesey”. However, I will have to try your recipe to see if it comes up to my Mom’s standard….. Again, thx 4 posting..
AJ
vikalinka says
I hope it’s a success, AJ! 🙂
vera bentley says
ok youve twisted my arm, ive got sour cream in the fridge & i was looking for something to make – youve just grabbed my attention 🙂
mum used to make them but without the rice inside, it was always on the side 😛
vikalinka says
Excellent! Let me know how you like them, Vera!!
vera bentley says
as usual, like everything else on your site, they were excellent!
vikalinka says
I am thrilled to hear that, Vera! I was just thinking of making them again but our summer weather wouldn’t let go. Still very warm in the middle of October!
Carole from Carole's Chatter says
Hi there, this would fit perfectly in Food on Friday under the tomato theme. Hope you bring it on over. Cheers from Carole’s Chatter
Nancy El says
Hate to tell you what i have Done to your meatballs. But needs must. I used frozen turkey meatballs . So the sauce i never puree canned tomatoes too much trouble. Soaked rice in hot water and added with meatballs. Waiting to see how they are. Next time your way?