Sunday, August 14, 2011

Beer Braised Meatballs

Beer Braised Meatballs 

I love cooking with beer and wine, maybe it’s because I’m Portuguese and it seems that a lot of the recipes my greatgrandma made seemed to have one or the other, just like there was always olive oil, garlic and bay leaves.

This is another great recipe, just a little twist on the usual meatball recipe.

Beer Braised Meatballs

Beer Braised Meatballs

1 lb ground beef
1/2 cup italian dry bread crumbs
1/2 cup grated Parmesan cheese (I ran out yesterday so I used shredded Monterey Jack)
2 eggs, lightly beaten
1/3 cup finely chopped onion
2 cloves garlic, minced
1/2 teaspoon black pepper
1/4 teaspoon salt
1 bottle (12 ounces) light colored beer, such as lager
1 and 1/2 cups tomato sauce
1 cup ketchup
2 T. tomato paste
1/2 cup packed brown sugar


Preheat oven to 400 F. Line broiler pan with foil; spray rack with nonstick cooking spray.
Combine beef, bread crumbs, cheese, eggs, onion, garlic, pepper and salt in large bowl; shape mixture into 1 inch balls.

Beer Braised Meatballs 

Place meatballs on broiler rack. Bake 10 minutes or until browned.

Beer Braised Meatballs 

Bring beer, tomato sauce, ketchup, tomato paste and sugar to a boil in large Dutch oven.

Beer Braised Meatballs 

Add meatballs and reduce heat.

Beer Braised Meatballs 

Cover and simmer 20 to 30 minutes or until meatballs are cooked through, stirring occasionally.

Makes 20 meatballs


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