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Porcupine Meatballs in Gravy

A tasty, filling dish for kids and grown-ups alike. These rice-studded "porcupine" meatballs are a hit with almost every child, so serving them for lunch or dinner makes mealtime easy — and no adult will turn them down either. They're just that good and satisfying.

Julia M.Author avatar
Recipe author
Hedgehogs with gravy
Hedgehogs with gravy Hedgehogs with gravy
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 7 g
Fats 51 % 19 g
Carbohydrates 30 % 11 g
244 kcal
GI: 18 / 55 / 27
  • How do you make porcupine meatballs in gravy? First, make ground meat from whatever kind you like, or use store-bought. Cook the rice in plenty of water until done, then drain it in a colander and rinse with cold water so it cools quickly. Peel the onions and rinse them in cold water. Run 1 onion through a meat grinder, or chop it very finely by hand. In a roomy bowl, combine the ground meat, cooked rice, and chopped onion. Season with salt and spices to taste — a little ground pepper is nice. Mix well until everything is evenly combined. Form the mixture into small balls and roll them in flour. Heat a skillet until hot and add a little vegetable oil. Add the meatballs and brown them on all sides. Finely chop the second onion and add it to the skillet with the meatballs, cooking everything together for a couple of minutes. Separately, stir the sour cream together with the tomato paste and thin it with a little water. Pour the sauce into the skillet, bring to a boil, cover, and cook over medium heat for 10-15 minutes. About 5-7 minutes in, lift the lid and turn the meatballs with a knife or fork so they soak up the sauce on all sides. You can serve these on their own, or with a side of mashed potatoes, rice, or spaghetti, spooning the cooking sauce over the top. Sour-cream-and-tomato gravy is one of the tastiest and simplest there is, but you can always dress it up: try adding a little mustard or soy sauce while it simmers for a new flavor twist. And to thicken the sauce, stir in a little flour mixed with water as it cooks.
  • Tip! For rice dishes that come out great every time, read the article on choosing rice and the secrets to cooking it.
  • Tip! The wrong pan can ruin even the best recipe. For all the details on picking the perfect pan for different dishes, see the guide.
  • Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. For how to judge frying temperature and pick the best oil for the job (and which to skip altogether), see the guide.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Sour cream 30% fat - 340  kcal/100g
  • Sour cream 25% fat - 284  kcal/100g
  • Sour cream 20% fat - 210  kcal/100g
  • Sour cream 10% fat - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Fortified raw white rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Boiled parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Ready-to-eat instant rice - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Mixed ground meat - 351  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dried spices - 240  kcal/100g

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