Meatballs In Beer Sauce
Up your meatball game with these delicious Meatballs In Beer Sauce: tender meatballs coated with a glossy, slightly bitter and tangy lemon beer sauce. These meatballs are packed with flavor and are perfect as an appetizer, main or side dish!
Ingredients
For The Meatballs
- 2 tbsp (28 g) unsalted butter
- 1 large onion (minced)
- 1/2 teaspoon ground nutmeg
- Salt and pepper
- 4 cups (120 g) cornflakes (finely crushed)
- 2 lb (900 g) ground pork or turkey
- 1/4 cup (30 g) all-purpose flour
- 3 tbsp (42 g) unsalted butter
For The Beer Sauce
- 12 oz (355 ml) beer (not too dark or bitter, I recommend a lager)
- 2 tbsp (30 ml) freshly-squeezed lemon juice
Instructions
- Saute the onions. Melt the butter in a large skillet over medium heat, once sizzling add in the onions, season with nutmeg, and salt and pepper to taste. Saute until soft and fragrant (about 4-5 minutes), then turn off the heat and transfer to a dish to cool down slightly.
- Prepare the meatballs. In a large bowl, add the finely crushed cornflakes, meat, sauteed onions, and salt. Mix and form into small balls. Roll each meatball in flour then place on a clean plate or baking sheet.
- Cook the meatballs. In the same skillet, melt the butter over medium heat. Once sizzling, add in the meatballs and cook until slightly browned on all sides. Pour in the beer and lemon juice, bring to a simmer, then cover with a lid and simmer for 25-30 minutes or until the sauce is thick and glossy. Serve immediately.
Notes
Make-Ahead Instructions: If you want to make these ahead of time, I recommend making just the meatballs and then cooking and making the glaze the day of for best flavor and texture. Follow the recipe through step 2, then cover the plate or baking sheet with plastic wrap or place the prepared meatballs in an air-tight container and refrigerate overnight or up to 1 day. You can also freeze them for up to a month and thaw overnight in the refrigerator or cook straight from the freezer (this will take more time than what the original recipe calls for). Personally I'm not a fan of frozen meat so I recommend simply refrigerating them but it's up to you.
Reheating Instructions: Reheat in the microwave or in a skillet on the stovetop over very low heat, you may need a splash of beer or water to loosen up the glaze.
Nutrition
Calories: 907kcalCarbohydrates: 37gProtein: 42gFat: 63gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 1gCholesterol: 201mgSodium: 338mgPotassium: 797mgFiber: 2gSugar: 5gVitamin A: 961IUVitamin C: 13mgCalcium: 52mgIron: 11mg
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