Tag: limes

Quick and easy beer meatballs – Gordon Ramsay’s version

Quick and easy beer meatballs

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

Quick and easy beer meatballs

ingredients for 2 people


  • 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


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.



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.

Creamy sausage meatballs with mushrooms – Gordon Ramsay’s version

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

The creamy sausage patties with mushrooms it is also a perfect second course to prepare for dinner that everyone will love. For this recipe you don't need a lot of cooking experience and it's really very simple and quick to prepare.

You need a few simple ingredients, easy to find for a mouth-watering dish. Let's prepare it together!

Read also: Stuffed country meatloaf

Difficulty: low

Cooking: 20 minutes

Preparation: 5 minutes

Flat cost: low

Doses: 2 people



no stick pan,

various containers,


• Peel and chop the sausage and create small, even irregular spheres, it doesn't matter. Set aside.

• In a large dish add the flour and dip your sausage balls; mix gently.

• Brown the garlic clove in a pan over low heat with a drizzle of olive oil and add the floured sausage balls flavored with dried rosemary. Over medium heat, cook the sausage for 10 minutes or until the meatballs are almost cooked.

• Remove from the pan and set aside.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• In the same pan, cook the sliced ​​champignon mushrooms, always over medium heat. Let them wither.

• Add the sausage and continue cooking over medium heat and season with salt.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• Pour in the red wine, let it evaporate for a few minutes and mix.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• As soon as it begins to thicken, remove the garlic and finish cooking.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• As soon as a creamy sauce is created, remove from the heat and your creamy sausage meatballs with mushrooms are ready to be served and served hot.

Creamy sausage meatballs with mushrooms recipe from Creativa in the kitchen

• For some soft sausage balls I recommend:

1. from do not compress a lot of meat when creating the meatballs, but to simply give a shape even if irregular.

2. from do not cook them completely before adding them to the mushrooms. The cooking must finish with the other ingredients.

• Self you don't like the taste of the Rosemary you can omit it or use the powder (you can also chop it in the food processor and reduce it to powder).

• The final cooking of this recipe is very fast, so for avoid that too dry, I recommend mixing often.


Soft brioches for breakfast – Gordon Ramsay’s version

Soft brioches for breakfast

The Soft brioches for breakfast they are small sweet leavened rolls, soft and fragrant, covered with sugar grains, ideal for both breakfast and a tasty snack.

To prepare them you need two leavenings: the first in which all the ingredients are mixed, the flours with yeast (For this recipe we will use dehydrated yeast.) Then the dough is left to rise for two hours. Then the dough is taken up and worked again to form small brioches.

At this point i treats they must rise again, this time an hour will be enough. Finally they are cooked in the oven and their scent will flood the house.

As you can see, the procedure for preparing soft brioches at home is not really fast. But you can help yourself with some appliances that will do everything themselves.

If you are not very expert in dough and leavening you can opt for a classic one planetary or even better for one bread machine, than with his special program it kneads and leavenes any type of dough to perfection.

The satisfaction you will have in baking your beautiful and good croissants will be great and you will make the whole family happy.

For a perfect dough both for the Croissant than for the Pizza or for the bread we recommend the following equipment:

Let's see immediately the recipe of these greedy ones soft brioche with granulated sugar.

Briochine with sugar grains

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