Tag: meatballs

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.


Tuna meatballs Quick and easy recipe – Gordon Ramsay’s version

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Tuna and ricotta meatballs: everyone really likes meatballs and this time I decided to prepare them based on fish, with tuna and ricotta to give a different softness and flavor, I also added capers and parsley to give more flavor. If desired, these meatballs can also be made by replacing the ricotta with sliced ​​bread soaked in milk, or by using previously cooked and then mashed potatoes.

Ingredients for 4 people

150 grams of canned tuna in oil (drained weight)
200 gr of cow's milk ricotta
2 tablespoons of grated Parmesan
2 teaspoons of salted capers
1 egg


How to make tuna meatballs

Drain the canned tuna in a colander to remove the oil. We put the tuna in a bowl together with the ricotta and mix.

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Tuna meatballs

We also add the whole egg and turn well. Finally, add the capers and the chopped parsley to the mixture …
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and if the mixture is too soft, add a spoonful of breadcrumbs at a time, until it gives a denser consistency to be able to create the meatballs with your hands. Put some breadcrumbs on a saucer and bread the tuna meatballs.

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Tuna meatballs

Heat the oil well (for frying) in a pan and let the meatballs cook for a few minutes, first on one side and then on the other, until golden brown. We drain the meatballs

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and put them on absorbent paper, serve with classic mayonnaise or mayonnaise without eggs or Greek tzatziki sauce. And here are ours ready tuna meatballs, enjoy your meal!

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Enjoy your meal!


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