Ready for an easy and quick recipe the way we like it? Let’s make beer meatballs, indulgent and very soft! You’ve most likely already seen or read this recipe on other food blogs, but you’ve never made them! I know because I had saved this recipe too and only made it for the first time a month ago!
The recipe for these beer meatballs I present to you today is the final result of three tests done over the past month. I chose ground pork which, in my opinion, is more suitable for this preparation. I added only finely chopped onion, leaving out rosemary or thyme that some recipes used. I eliminated bread soaked in milk and used only breadcrumbs. This way, the recipe is lactose-free and perfect for those who are intolerant. In short, I made my adjustments before presenting the final recipe below. I also recorded the video recipe for these very soft and indulgent beer meatballs, which you’ll find below the first photo.
Over the years I’ve made many meatballs — I really love them. I gathered all my recipes in the collection “Meatball Recipes“. You’ll find the classic pan-fried meatballs for kids” that children love, then turkey and sage meatballs and many others. We don’t only use ground meat — we also prepare meatballs with chickpeas, beans, zucchini, tuna and potatoes. You never get tired of making meatballs and you can use many different ingredients each time to create new dishes.
Below you’ll find some clickable links, including the collection, that will take you directly to the recipe you choose to read. I remind you that I’m waiting for you every morning in the Facebook group and fan page of “Le Ricette di Bea” with the Recipe of the Day! A must-see appointment to start the day together with a sweet or savory treat!
Now let’s move on to the beer meatballs recipe — tasty and soft!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring, All seasons
- Energy 985.29 (Kcal)
- Carbohydrates 30.67 (g) of which sugars 2.20 (g)
- Proteins 73.17 (g)
- Fat 61.27 (g) of which saturated 2.40 (g)of which unsaturated 2.54 (g)
- Fibers 3.01 (g)
- Sodium 596.33 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two portions of beer meatballs — tasty and very soft
- 1 lb 2 oz ground pork
- 2 tbsp beer
- 1 egg
- 2 1/2 tbsp flour
- 2/3 cup breadcrumbs
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- to taste parsley
- to taste extra virgin olive oil
- to taste white onion (finely chopped)
I used a blonde (pale) beer that I already had in my pantry. You can use a red beer or a white beer: choose the beer according to your taste or what you already have on hand. As mentioned in the introduction, I chose ground pork because, after trying beef or mixed ground meat, I found it the most suitable for making beer meatballs.
With these amounts, making meatballs that aren’t too large, you’ll make about 24 meatballs!
Tools to prepare beer meatballs
- 1 Bowl
- 1 Frying pan
- 1 Knife
- 1 Cutting board
- 1 Stovetop
I didn’t include the wooden spoon in the list of tools needed to make these meatballs cooked in beer because I rarely used it, except to stir the finely chopped white onion in the olive oil to soften it. I usually tossed the pan using the handle with a good wrist movement to avoid the meatballs breaking apart during cooking from touching them with a spoon.
Steps for the beer meatballs recipe — indulgent and very soft: easy and quick
I start preparing the beer meatballs by placing all the necessary ingredients on the work surface together with a bowl and two plates. On one plate I pour the flour, which I’ll use to dust the meatballs; the second plate is used to hold them while preparing.
In the bowl I put the ground meat, the egg, add the breadcrumbs, the nutmeg, the parsley, salt and pepper. I work the meat with my hands until the ingredients are well combined. It should be a sticky, soft mixture. I form meatballs not too large and place them on the empty plate. Then I roll them in the flour and put them back on the plate, setting them aside.
I take the frying pan and pour a drizzle of extra virgin olive oil into it. I finely chop a little white onion and sauté it in the oil. As soon as the onion is softened, I add the meatballs, letting them cook for a couple of minutes. The meatballs will take on color. I never cover the pan and I keep the heat medium-low during the whole cooking process.
I pour half of the beer and continue cooking, tossing the pan without ever touching the meatballs with a spoon. The beer should evaporate completely before adding the second amount of blonde beer. I took about 20 minutes of cooking. You’ll see a nice and tasty creamy sauce form, which we’ll use to serve the meatballs.
As you’ve guessed, the recipe is very simple and quick to make. In fact, after about 20 minutes the meatballs will be well cooked and the beer will have completely evaporated. These meatballs are very soft, the beer flavor is not strong and they are perfect for the whole family, including children. They are not alcoholic, so don’t be afraid to let little ones eat them.
I can only wish you a good meal and remind you that I’m waiting for you every day here on my blog with many easy, quick and delicious recipes like this one!
If you liked this beer recipe, try the pan-fried beer chicken: I’m sure you’ll be won over right away by its tenderness and flavor!
Tips, storage and variations for beer meatballs:
Tips for preparing soft and indulgent beer meatballs: as written above, I didn’t use a spoon to stir during the cooking of the beer meatballs to avoid them breaking. I often tossed the pan. I never covered the pan with a lid to prevent the moisture created during cooking from interfering with the preparation and making the meatballs too soft or too firm. I added the beer in two batches to avoid the meatballs becoming poached rather than properly cooked. The beer must evaporate completely before turning off the heat. Slow cooking and the gentle simmer of the meatballs help create a nice, tasty creamy sauce with which we serve them.
Storage of beer meatballs: You can store the meatballs in a lidded container in the refrigerator for a couple of days or in the freezer for up to a month. Always make sure the meatballs are completely cool before storing them.
Recipe variations: You can vary the type of meat to create these meatballs. As mentioned, I tried mixed ground meat and beef, but I ultimately chose ground pork for this recipe. You can add a sprig of rosemary or some thyme while softening the onion in olive oil in the pan. Choose the beer you like best to moisten the meatballs during cooking, from light beer to dark beer.
