Baked Porcupine Meatballs In Vodka Cream Sauce - cooking recipe

Ingredients

2 lbs lean ground beef (or 1 pound beef and 1 pound ground turkey)
1 cup uncooked rice (converted rice suggested)
1/2 cup finely chopped onions or 1/4 cup dried onion flakes
2 eggs, beaten
2 tablespoons Worcestershire sauce
2 teaspoons Dijon mustard
2 teaspoons salt, divided
1/2 teaspoon garlic powder
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup water
1/2 cup vodka (or an additional 1/2 cup water)
1/8 teaspoon white pepper
1/4 teaspoon ground caraway powder (see note below)

Preparation

Combine the beef, rice, onion, egg, Worcestershire sauce, mustard, 1 1/2 teaspoon salt, and garlic powder in mixing bowl.
Form into 1 1/2-inch balls and place in a lightly-buttered 2 1/2-quart casserole.
Combine soup, water, vodka, remaining 1/2 teaspoon salt, white pepper, and ground caraway in a saucepan; bring to a boil.
Pour sauce over meat balls, cover, and bake at 350 degrees F for 1 hour.
Makes 6 servings.
Note: To make caraway powder, use a mortar and pestle to crush caraway seed into powder. Also, don't use a pearl or other thick rice for this, or it won't cook well inside the meatballs - converted rice (not \"instant\") is what I use.