I found this recipe for Guinness Meatballs in the food section of the St. Louis Post-Dispatch. It was one of those "Special Request" recipes that people write in asking about after trying and liking a dish at an area restaurant. I'd never heard of Crusoe's (Original or otherwise) but enjoyed these a great deal. I can't really describe them. They were nothing like the type of meatballs you'd have with spaghetti, though I did make my own Italian meatballs rather than do what the recipe suggested which was to buy some (I find the purchased meatballs akin to little rubber balls), they were a bit like a barbecued meatball, but the sauce was too complex for them to truly fall into that category. Suffice it to say they were just darned good!
I love dishes like this that work equally well as a meal or, warmed in a chafing dish, make a perfect buffet food. With the Super Bowl coming up -- it's not that I'm a particular fan of football, you understand, baseball is my middle name -- I like to have lots of party food at the ready.
Guinness Meatballs from The Original Crusoe's Restaurant
Yield: 4 entree servings
1 cup spicy Bloody Mary mix
1-1/2 cups tomato sauce (see note)
1 cup Michelob AmberBoch beer
1 cup Guinness stout
1/2 cup packed brown sugar
1-12/ cups canned, crushed tomatoes, undrained
20 Italian-seasoned meatballs, about 1 ounce each
In a large, heavy saucepan, combine Bloody Mary mix, tomato sauce, beer, stout, sugar and canned tomatoes. Place over medium heat and cook, stirring until sugar us dissolved. Bring to a boil; add meatballs. Reduce hear and simmer 1 hour.
NOTE: Crusoe's uses Pomorola brand tomato sauce, available at Italian groceries and some specialty stores.