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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A spin off of one of my husband's favorite childhood dishes, with a slightly more adult flavor. Ingredients:
1 lb ground beef |
1/2 cup uncooked instant rice |
2 eggs, beaten |
1 (1 ounce) envelope dry onion soup mix or 1 (1 ounce) envelope vegetable soup mix |
1/4 cup finely chopped jalapeno pepper |
1 (14 1/2 ounce) can stewed tomatoes |
1 (12 ounce) light beer |
2 teaspoons chili powder |
1 (14 ounce) can beef broth |
1 (6 ounce) can tomato paste |
Directions:
1. Mix together the first five ingredients. Shape into balls (I get about 15 walnut sized).
2. Combine tomatoes, beer, and chili powder in a large skillet. Heat to boiling over medium heat.
3. Carefully place meatballs into hot tomato sauce (they are very fragile so make space for them). Cover and simmer for 45 minutes.
4. Most of the liquid will boil off, browning the meatballs. Deglaze the pan with the beef broth and stir in the tomate paste, simmering until a thick sauce forms.
5. Serve with cornbread or a crusty loaf.
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