Porcupine Meatballs in Cream Sauce
These porcupine meatballs are juicy meatballs baked in a creamy sauce, perfect over mashed potatoes, rice, or pasta for a hearty meal.
Servings 4 servings
Ingredients
Meatballs
- 1 pound ground chicken
- ½ cup white rice, uncooked
- ½ yellow onion grated or finely chopped
- 1 egg whisked
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Cream Sauce
- 2 tablespoons butter
- 2 garlic cloves minced
- 4 sprigs fresh thyme
- 4 ounces cream cheese plain or savory flavored, softened
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ teaspoon sea salt or to taste
Instructions
Meatballs
- Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- In a large bowl, combine the 1 pound ground chicken, ½ cup white rice, uncooked, chopped or grated ½ yellow onion, 1 egg, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon sea salt, and ¼ teaspoon black pepper. Mix until everything is evenly combined.
- Using your hands, form the mixture into meatballs, about 1-inch in size. Place them on a single layer on the prepare baking sheet.
- Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and lightly browned. You can check the internal temperature with an instant read meat thermometer and cook until it reaches 160°F.
Cream Sauce
- While the meatballs are baking, melt 2 tablespoons butter in a large deep skillet over medium heat. Add minced 2 garlic cloves and 4 sprigs fresh thyme leaves and saute for about 1 minute until fragrant, being careful not to burn the garlic.
- Lower the heat to medium-low and add the 4 ounces cream cheese to the saucepan, whisking until it melts and combines with the butter. Gradually add the ½ cup chicken broth and ½ cup heavy cream, whisking continuously until smooth and creamy.
- Stir in the 1 tablespoon Dijon mustard and ½ teaspoon sea salt. Let the sauce simmer on low heat for about 5-10 minutes, allowing it to thicken and develop flavor. Add more broth or cream if the sauce becomes too thick.
- Once the meatballs are done baking, remove them from the oven and add them to the cream sauce in the saucepan and toss to coat. Simmer for an additional 5 minutes to combine.
- Garnish with fresh herbs and serve immediately.
Notes
Storage: Place the meatballs along with the sauce in an airtight container in the fridge for up to 3 days. To reheat, warm the meatballs and cream sauce in a skillet over low heat, adding a splash of broth or cream if needed to loosen the sauce. To freeze, transfer the cooked meatballs and sauce into a freezer-safe container, ensuring it's sealed tightly. Freeze for up to 3 months. Thaw overnight in the fridge and reheat, stirring occasionally to prevent the sauce from separating.
Helpful Tips:
- Don't overwork the meat - Make sure to mix the meatball ingredients evenly, but don't overwork the meat to keep them tender.
- Thin the sauce - If the cream sauce becomes too thick while simmering, add more chicken broth or cream to reach your desired consistency.
- Check internal temperature - Check the meatballs with a meat thermometer to ensure they reach 160°F for safe eating.
- Easy clean-up - Use parchment paper to prevent the meatballs from sticking to the baking sheet and make clean-up easier.
Nutrition
Calories: 531kcal | Carbohydrates: 25g | Protein: 26g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 960mg | Potassium: 764mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1113IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 2mg