Beer Meatballs, just like the Lemon Meatballs and the Meatballs with Onions and White Wine, are one of my specialties. I’ve already told you that my children adore meatballs in every sauce and I’ve made many, but the beer ones are definitely among their favorites, along with the Lemon Chicken Meatballs. In fact, these soft beer meatballs are a very easy and quick dish to prepare, and their delicate, creamy sauce perfumed with lemon is truly delicious and perfect for memorable “sopping up”! Perhaps when you read the word “beer” you think this dish isn’t suitable for children, but don’t worry — these meatballs can be eaten by them too, because all the alcohol evaporates during cooking and it isn’t a problem, and they’re perfect even for those who don’t like beer, since its slightly bitter taste disappears during cooking, leaving only a pleasant aroma! But now let’s not waste time chatting: the beer meatballs recipe is waiting for us, let’s go to the kitchen and prepare it together. And as always, before we roll up our sleeves, I remind you that if you want to stay updated on my recipes you can follow my Facebook page and my Instagram profile.
Do you love meatballs? Check these out:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make beer meatballs
- 1.1 lb ground beef (or veal)
- 11 fl oz light beer
- 3.5 oz stale bread (a few days old, preferably rustic)
- 1/2 cup grated Grana Padano (or Parmesan)
- 1 small bunch parsley
- 2 eggs
- to taste lemon zest (organic)
- to taste mint (for garnish)
- to taste salt
- 1 cup milk (about 1 cup)
- as needed all-purpose flour
- 1 clove garlic
- as needed extra virgin olive oil
Tools
- Bowls
- Frying pan
Preparation
Gather the stale bread from a couple of days ago in a bowl after cutting it into pieces; if it is very rustic like mine, remove the crust when it’s too hard.
Douse it with the milk and wait for it to rehydrate, then crumble it as much as possible with your hands.
Squeeze it and add it to the ground meat along with the grated cheese, a pinch of salt, chopped parsley and the eggs (I also add a pinch of garlic powder to the meat).
Work with your hands until you obtain a homogeneous mixture.
Form balls slightly larger than a walnut and coat them in flour.
Sauté the garlic in a generous drizzle of oil, add the meatballs and let them brown on one side and the other, turning them gently.
Remove the garlic and pour the beer over the meatballs.
Cook over high heat until the cooking juices have reduced.
The meatballs are ready: bring to the table and serve while still hot, after sprinkling plenty of grated lemon zest.
You can prepare the meatballs in advance and, a little before serving, add some water and wait for the sauce to tighten again. They will seem freshly made.
Storage and variations
Beer meatballs keep in the refrigerator for two days if tightly sealed in an airtight container and should be reheated before eating. You can also make the meatballs with dark beer or non-alcoholic beer; in the first case the flavor will be a bit more intense.
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