Beer-Braised Porcupine Meatballs

A spin off of one of my husband's favorite childhood dishes, with a slightly more adult flavor.

• Ready In: 1 hr 5 mins
• Serves: 6

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 1/2ounce) 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.