I have forgotten to put this recipe up for over a month now, so here it is. Sara, this one's for you :) It's a little on the spicy side, especially when you use jalapenos, but these meatballs are delicious! A side of some cheesy cornbread cuts the spice nicely. I suppose you could throw a dollop of sour cream in there too, if you like. With a little adjusting, this can be made in a crock-pot easily. Brown the meatballs a little, heat up the sauce in the crock-pot, throw 'em in and they'd probably be done in a couple hours on low heat. Just a warning, if you don't brown them first, you run the risk of this turning into a porcupine stew.
Porcupine Beef
Ingredients:
1 LB ground beef
1/2 C uncooked instant rice
2 eggs, beaten
1 - 1.5 oz envelope dry onion soup mix
1/4 C finely chopped sweet green or jalapeno pepper
1 - 14.5 oz can stewed tomatoes
1 - 12 oz can or bottle light beer
2 tsp chili powder
Preparation:
Mix together ground beef, rice, eggs, dry soup mix and chopped pepper. Shape into 6 large balls.
Combine tomatoes, beer, and chili powder in a large skillet or 3 QT baker. Heat to boiling over medium heat or in a 350 oven.
Carefully drop meatballs into hot tomato mixture; cover and simmer or bake for 45-55 minutes. Lift out meatballs and, if desired, thicken sauce with 3 TBSP flour mixed with cold water. Serve in deep bowls with crusty bread or cheesy cornbread.
Makes 6 servings.
I got this recipe from a cookbook called Fifty From The Trail: The Best Cowboy Cooking From A Timeless Land. There is no credit given in the book to any author, so I can't give any either. This cookbook just showed up one day in my cookbook collection, and has become one of my favorites. Hope you enjoy the recipe!!
