Best 6 Meatballs In Beer Recipes

BARBECUE AND BEER MEATBALLS

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.

MEATBALLS IN BEER

Steps:

• Brown onion in butter, salt, pepper and nutmeg.
• Mix pork, beef and dry bread rolled into crumbs.
• Combine with onions.
• Add the egg; mix well, and form into small balls.
• Roll them in a small amount of flour.
• Brown the meat balls in the 3 tablespoons of butter.
• When well browned, add beer and lemon juice.
• Cover and let simmer 30 minutes.
• Serve with buttered noodles sprinkled with toasted crumbs.

MEATBALLS IN BEER SAUCE

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.

BEER MEATBALLS

Steps:

• Combine ground beef, onions, Italian breadcrumbs and eggs and mix well.
• Form beef mixture into small meatballs.
• Cook meatballs either by frying or baking.
• While meatballs are cooking, mix together the remaining ingredients and simmer for 15 minutes.
• Place meatballs into slow cooker, pour sauce over top and turn to low.
• Cook them for at least 3 hours but the longer the better for flavor to enhance.
• You can cook them up to six hours.
• Remember to stir them frequently.
• If the sauce is to thick, just stir in more ketchup or V-8 juice.
• To spice them up, add hot sauce.

BEER-BRAISED MEATBALLS

Steps:

• Preheat oven to 400*.
• Line broiler pan with foil and spray rack with nonstick cooking spray.
• Combine all meatball ingredients together in a large bowl and shape into 1 inch meatballs.
• Place meatballs on broiling rack and bake for 10 minutes or until browned.
• Combine all sauce ingredients together in a large Dutch oven and bring to a boil.
• Add meatballs and reduce heat.
• Cover and simmer 20-30 minutes,stirring occasionally.

BELGIAN MEATBALLS BRAISED IN BEER

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.