Meatballs With Beer Sauce Recipes

BARBECUE AND BEER MEATBALLS

Steps:

• Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.

MEATBALLS WITH BEER SAUCE

Steps:

• Season the meat with salt, chopped onion, nutmeg, pepper, oregano, Worcestershire sauce, chopped garlic, breadcrumbs and egg yolk. Mix the seasonings in the meat. Mold with your hands small portions of the meat in the shape of balls and set aside.
• In a saucepan, add the olive oil and the remaining onion cut into round slices. Sauté on a low heat until the onion start to turn slightly golden brown, stirring occasionally. Add the peeled tomatoes cut into small chunks and cook until the tomato start to break down, stirring occasionally. Add the meatballs, drizzle with beer, cover the pan with a lid and cook on a low heat for 45 minutes.
• Turn off the heat and serve the meatballs with mashed potato.

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE

Steps:

• Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
• Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
• Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
• Meanwhile, toast the remaining loaf bread in the oven.
• Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
• Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

MEATBALLS IN BEER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Soak bread cubes in 1/2 cup beer.
• Combine ground beef, cheese, salt, pepper and beer soaked bread. Mix well and form cocktail size meatballs (about 32, 1" balls).
• Arrange in a single layer in a cookie sheet and bake for 15 minutes.
• Meanwhile, saute onions in margarine until tender. Stir in sugar, vinegar, beef stock, and remaining beer. Thicken with flour if so desired.
• Simmer over low heat for 10 minutes.
• When meatballs are done, drain on paper towels and then add to the sauce and simmer for 20 minutes longer.
• Serve with toothpicks.

MEATBALLS IN BEER SAUCE

Steps:

• Melt the butter in a large skillet over medium heat, once sizzling add in the onions, season with salt to taste, black pepper and nutmeg. Sautee until soft and fragrant (about 4-5 minutes).
• In a large bowl, add the finely crushed cornflakes, meat, sauteed onions, and salt. Mix and form into small balls. Roll your meatballs in flour and place them on a clean plate or baking sheet.
• In the same skillet, melt the butter over medium heat. Once sizzling, add in the meatballs and cook until slightly browned on all sides. Pour in the beer and lemon juice, bring to a simmer, then cover with a lid and simmer for 25-30 minutes or until the sauce is thick and glossy. Serve immediately!

BEER-BRAISED MEATBALLS

Steps:

• Preheat oven to 400*.
• Line broiler pan with foil and spray rack with nonstick cooking spray.
• Combine all meatball ingredients together in a large bowl and shape into 1 inch meatballs.
• Place meatballs on broiling rack and bake for 10 minutes or until browned.
• Combine all sauce ingredients together in a large Dutch oven and bring to a boil.
• Add meatballs and reduce heat.
• Cover and simmer 20-30 minutes,stirring occasionally.