Meatballs in Beer Sauce
Take your comfort food game up a notch with these hearty and flavorful Meatballs in Beer Sauce, a crowd-pleasing dish perfect for cozy dinners or entertaining guests. Juicy meatballs made from a mixture of ground beef and pork are seasoned with garlic, onion, and parsley, then browned to perfection for a caramelized crust. The real magic lies in the rich beer-infused sauce, crafted with lager or pale ale, beef broth, Dijon mustard, and a subtle hint of brown sugar for a balanced sweetness. Thickened with a flour slurry, this velvety sauce envelops the tender meatballs, creating a dish bursting with savory complexity. Serve these succulent meatballs over creamy mashed potatoes, fluffy rice, or alongside crusty bread to soak up every drop of the bold, umami-packed beer sauce. Quick to prepare in under an hour, this recipe combines satisfying textures with robust flavors and is sure to become a dinnertime favorite!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Breadcrumbs
- 60 ml Milk
- 1 unit Egg
- 3 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 3 tbsp Parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 330 ml Beer (lager or pale ale)
- 250 ml Beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Brown sugar
- 1 tbsp All-purpose flour
- 2 tbsp Water
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, minced garlic, onion, parsley, salt, and black pepper. Mix until well combined but do not overwork the meat.
Using your hands or a small scoop, shape the mixture into evenly sized meatballs, approximately 1.5 inches in diameter. Set aside on a plate.
Heat olive oil in a large skillet or sauté pan over medium heat. Once hot, add the meatballs in batches and cook until browned on all sides, about 6-8 minutes per batch. Remove the meatballs and set them aside on a plate.
In the same pan, pour in the beer and beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in Dijon mustard and brown sugar until dissolved.
In a small bowl, mix the flour with 2 tablespoons of water to create a slurry. Gradually whisk the slurry into the sauce to thicken it.
Return the meatballs to the pan, making sure they are submerged in the sauce. Cover the pan and simmer over low heat for 20-25 minutes, occasionally stirring gently to coat the meatballs in the sauce.
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Garnish with fresh parsley before serving.
Serve the meatballs hot over mashed potatoes, rice, or crusty bread, accompanied by the rich beer sauce.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 1131 mg | 49% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 7.1 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 601 mg | 13% | |
*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.
