Today we prepare together the meatballs with beer, a quick and easy second course, tasty and savory, to combine with your favorite beer.
By now you know my passion for meatballs, and these beer patties are no exception. I prepare them very often, all year round, experimenting with different ground meats and different types of beer, to obtain always different combinations.
What always remains the same is the process, which gives the dish that unique enveloping creaminess. In fact, stewed cooking allows the meat to be perfectly cooked and creates an irresistible, slightly bitter sauce, depending on the type of beer used.
Post in collaboration with Veroni Salumi
ingredients for 2 people
WHAT
- 500 g of minced veal
- 1 egg
- a bunch of aromatic herbs to taste
- 1 clove of garlic
- breadcrumbs to taste
- flour 00
- 4 tablespoons of extra virgin olive oil
- 1 red onion
- 33 cl of lager beer
- Salt and Pepper To Taste
HOW TO PREPARE BEER MEATBALLS
First, I combined the meat, the egg, a pinch of salt, a sprinkling of pepper, the chopped aromatic herbs and the minced garlic in a large bowl.
I chose veal for a more delicate result and to enhance the taste of the beer, but you can use your favorite minced meat, adjusting the cooking times, longer, for example, for beef or pork.
I mixed with a fork until the mixture is homogeneous and I adjusted the breadcrumbs to make it less moist and malleable. With slightly wet hands I formed my meatballs, which I passed in a little flour.
I heated the oil in a pan and browned the meatballs over high heat. Once golden on all sides, I added the sliced red onion, seasoned with salt and pepper, then blended with beer, about 100 ml at a time.
It will take about another 15 minutes for the beer meatballs to cook, which I served with aromatic herbs and a nice mug of Pils.
Click.
IN THE GLASS, OR IN THE MOUTH
For this recipe, both for the preparation and for the pairing on the table, I chose the Ragasola of Toladolsa, a Pils beer born from the collaboration between Veroni Salumi and Lambrate Brewery.
In Emilia, there is a dialectal way of speaking that tells the essence and philosophy of Birrificio Lambrate beers. “Tola Dolsa” in fact literally means “take it sweet”, calmly, enjoying life as it comes. And with Toladolsa we can “take it” sweet with 3 different beers, Ragasola / pils, Sdora / weiss and Filos / ipa.
In particular, Ragasola, girl / girl in Emilian, is a light beer, low fermentation and unfiltered, with a floral and herbaceous aroma and a pleasantly bitter finish that degreases perfectly in combination with meat.
You can find them all here, on the shop Veroni Salumi.