Porcupine Beef Recipe #379658
From Towns, Trails and Special Times. Not your everyday meatballs!
by FolkDiva
1¼ hours | 20 min prep
SERVES 6 , 6 servings
- 1 lb ground beef
- 1/2 cup instant rice, uncooked
- 2 eggs, beaten
- 1 1/2 ounces dry onion soup mix (or vegetable soup mix)
- 1/4 cup sweet green pepper, finely chopped (or jalapeno pepper)
- 14 ounces stewed tomatoes
- 12 ounces light beer (may substitute with beef stock or broth)
- 2 teaspoons chili powder
- 3 tablespoons flour
- Mix together the ground beef, rice, eggs, dry soup mix and pepper. Shape into 6 large balls. Set aside.
- Combine tomatoes, beer and chili powder in a large, heavy, deep skillet. Heat to boiling over medium heat.
- Carefully drop meatballs into hot tomato mixture; cover and simmer for 45 to 55 minutes. Lift out meatballs and thicken sauce with 3 tbsp flour mixed with cold water, if desired.
- Serve meatballs with sauce in deep bowls with cornbread or crusty bread.
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5 stars