Porcupine Meatballs in Creamy Tomato Sauce

Porcupine Meatballs in Creamy Tomato Sauce (Tefteli)

Makes 30-35 meatballs.
4.86 from 7 votes
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Course: Main
Cuisine: Russian
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6 -8
Author: Julia Frey of Vikalinka

Ingredients

For the porcupine meatballs

  • 1/2 cup rice
  • 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
  • 1 X14 oz/400g canned plum tomatoes
  • 1 cup/250 ml 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- 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!)