Meatballs in Beer
Transform your dinner table with the rich, comforting flavors of *Meatballs in Beer*, a hearty recipe perfect for cozy evenings. Juicy, savory meatballs made from ground beef, breadcrumbs, Parmesan cheese, and aromatic herbs are browned to perfection, then simmered in a luscious beer-based sauce infused with tomato paste, Worcestershire sauce, and a touch of brown sugar for balance. The beer lends a deep, malty flavor to the sauce, creating a unique twist on a classic dish. This one-pan wonder is easy to prepare and makes a satisfying meal when served with creamy mashed potatoes, fluffy rice, or a slice of crusty bread to soak up the savory sauce. Perfect for family dinners or entertaining guests, this recipe offers a delicious fusion of comfort food and bold flavors.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 75 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 60 ml Milk
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 330 ml Beer (lager or ale)
- 250 ml Beef stock
- 2 tablespoons Tomato paste
- 1 tablespoon Brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon All-purpose flour
Instructions
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Using your hands, shape the mixture into small meatballs, about the size of a golf ball. This recipe makes approximately 16 meatballs.
Heat olive oil in a large skillet or frying pan over medium heat. Add the meatballs in batches, cooking until browned on all sides (about 5-6 minutes per batch). Remove the browned meatballs and set aside on a plate.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until softened.
Sprinkle the flour over the onions and stir well to form a roux. Cook for 1 minute to eliminate the raw flour taste.
Gradually pour in the beer, stirring constantly to avoid lumps. Add the beef stock, tomato paste, brown sugar, and Worcestershire sauce. Stir to combine and bring the mixture to a gentle simmer.
Return the browned meatballs to the skillet and coat them in the beer sauce. Cover the skillet with a lid and simmer on low heat for 25-30 minutes, stirring occasionally to ensure the meatballs cook evenly and the sauce thickens.
Taste the sauce and adjust seasoning if needed. Serve the meatballs hot, garnished with additional parsley if desired. Pair with mashed potatoes, rice, or crusty bread for a hearty meal.
Nutrition Facts
Calories |
2303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.6 g | 187% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 6078 mg | 264% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 27.7 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 859 mg | 66% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
