BARBECUE AND BEER MEATBALLS
This simple meatball recipe relies on time-saving ingredients like frozen meatballs and barbecue sauce. It's the perfect last-minute appetizer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings
Number Of Ingredients 4
Steps:
- Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.
Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 338mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.
BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 45m
Yield s: 4 servings
Number Of Ingredients 18
Steps:
- Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
- Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
- Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
- Meanwhile, toast the remaining loaf bread in the oven.
- Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
- Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.
BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield s: 4 servings
Number Of Ingredients 16
Steps:
- Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
- Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
- Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
- Meanwhile, toast the remaining loaf bread in the oven.
- Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
- Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.
MEATBALLS IN BEER SAUCE
Make and share this Meatballs in Beer Sauce recipe from Food.com.
Provided by Oolala
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Soak bread cubes in 1/2 cup beer.
- Combine ground beef, cheese, salt, pepper and beer soaked bread. Mix well and form cocktail size meatballs (about 32, 1" balls).
- Arrange in a single layer in a cookie sheet and bake for 15 minutes.
- Meanwhile, saute onions in margarine until tender. Stir in sugar, vinegar, beef stock, and remaining beer. Thicken with flour if so desired.
- Simmer over low heat for 10 minutes.
- When meatballs are done, drain on paper towels and then add to the sauce and simmer for 20 minutes longer.
- Serve with toothpicks.
BELGIAN MEATBALLS BRAISED IN BEER
Make and share this Belgian Meatballs Braised in Beer recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h15m
Yield 7 serving(s)
Number Of Ingredients 20
Steps:
- To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
- Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
- Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
- Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.
- Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
- Remove meat balls to platter; keep warm.
- To prepare sauce, discard all but 2 tablespoons of fat in pan.
- Add onion and endives.
- Cook over low heat, stirring constantly, for about 10 minutes.
- Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
- Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
- Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
- Simmer, partly covered, until meat is cooked through, 45 minutes.
- Sprinkle with parsley and serve.
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