"The belly rules the mind."--Spanish Proverb

Beer-Braised Meatballs Recipe

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This recipe for Beer-Braised Meatballs, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Kintz
Added: Saturday, August 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lbs. ground beef
1/2 c. Italian bread crumbs
2 eggs, lightly beaten
1/3 c. finely chopped onion
1/2 c. grated parmesan cheese
2 cloves garlic, minced
1/4 tsp. salt
1/2 tsp. black pepper
1 bottle (12 oz.) light -cloored beer, such as a lagar
1/1/2 c. tomato sauce
1 c ketchup
2 tbsp. tomatoe paste
1/2 c. brown sugar

Directions:
Directions:
Preheat oven to 400F. Line broiler pan with aluminum foil; spray rack with nonstick cooking spray. Combine beef, bread crumbs, eggs, onion, cheese, garlic, salt and pepper in large bowl; shape mixture into 1-inch balls.

Place meatballs on broiling rack. Bake 10 minutes or until browned.

Combine beer, tomotoe sauce, ketchup, tomato paste and sugar in large Dutch oven; bring to a boil. Add meatballs and reduce heat. Cover and simmer 20 to 30 minutes, stirring occasionally.

Number Of Servings:
Number Of Servings:
20-30
Personal Notes:
Personal Notes:
I got the receipt from a Cooking with beer cook book.

 

 

 

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