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Title: Meatballs Cooked In Beer
Categories: Beef, Italian
Yield: 4 Servings

7 oz Stale bread (200 g); torn
-into chunks
Full-fat (whole) milk; to
-soak
11 oz Ground (minced) beef (300
-g)
11 oz Sausage (300 g); removed
-from its casing and
-crumbled
2 Eggs
Chives; chopped
1 Parsley sprig; chopped
2/3 c All-purpose (plain) flour
-(80 g)
2 tb Olive oil
2 ts Butter
3 Onions; chopped
4 1/4 c Beer (1 L)
1 tb Tomato paste
1 Thyme sprig; leaves only
Salt and pepper

Preparation time: 30 minutes
Cooking time: 1 hour

Soak the bread in a little milk in a bowl for about 3 minutes, then
drain.

In another bowl, mix the ground beef with the crumbled sausage, eggs,
drained bread, some of the chopped chives, and parsley. Season with
salt and pepper.

Spread the flour out on a plate.

Using damp hands, shape the mixture into balls, about the size of a
walnut, and roll in the flour to coat.

Heat the oil and butter in a large, deep skillet (frying pan) over
medium heat, add the meatballs, and cook for about 10 minutes or
until golden brown.

To brown the meatballs without them falling apart, shake repeatedly
in the skillet so that they roll themselves in the oil and butter and
brown on all sides. Do this is batches to avoid overcrowding the
skillet. Remove from the skillet and set aside.

Add the chopped onions to the same skillet, pour in the beer, a
little at a time, and let evaporate.

Add the tomato paste and thyme leaves, and season with salt and
pepper.

Cook for 15 minutes then return the meatballs to the pan with the
sauce and cook for another 20 minutes.

Sprinkle with chopped chives and serve.

Recipe by Recipes from an Italian Butcher, The Silver Spoon Kitchen,
2017

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