Stuffed Cabbage-Inspired Porcupine Meatballs

These were decent, if not mind-blowing.

I made up the recipe inspired by my typical take on stuffed-cabbage. I’m not sure the rice added much here, but I’m curious to make some sort of porcupine meatball again starting with uncooked rice to see if there’s a texture difference. John thought I should have pre-steamed the cabbage more, which is probably fair. This makes a little more sauce than needed, too.


For the meatballs:

1/2 cup cooked white rice

1/2 pound ground pork

1/2 pound ground beef

1 tbsp paprika

salt and pepper

1 egg, lightly beaten

maybe 1/4 head cabbage (you don’t need much), cut into 14-16 small pieces that would fit around a meatball

smattering shredded mozzarella cheese

For the sauce

1/2 onion, chopped

2 cloves garlic, chopped

1 28 oz can tomatoes

1 tbsp paprika

1 tbsp olive oil

1/4 cup or so half-and-half

In bowl, combine ground meat, rice, egg, paprika, salt and pepper. Fashion into meatballs (14-16 per batch). Let chill in fridge.

To make sauce, heat oil in pan. Sautee garlic and onion until soft. Add tomatoes and paprika and simmer 20 minutes. Stir to break up tomatoes and add half and half. Remove from heat.

In microwave, steam cabbage until pliable.

Preheat oven to 375. Pour sauce in bottom of baking dish. Wrap each meatball in a leaf of cabbage – secure with toothpick. Scatter mozzarella cheese on top of meatballs.

Bake 40 minutes.




1 Comment

Filed under beef dishes, meatballs, pork dishes, Uncategorized

One response to “Stuffed Cabbage-Inspired Porcupine Meatballs

  1. Pingback: Missy’s Meatball Project: A Summary | Missy's Recipes

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