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Veal Balls In Beer Sauce

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Anonymous (not verified)
  White bread slice 4 , torn into small pieces
  Beer 1 Cup (16 tbs), divided
  Water 1⁄2 Cup (8 tbs)
  Honey 2 Teaspoon
  Margarine 2 Tablespoon, divided
  Diced onions 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Ground veal 19 Ounce
  Egg 1
  Chopped fresh parsley 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash

In mixing bowl combine bread pieces and 1/4 cup beer; set aside and let soak.
In small bowl combine remaining 3/4 cup beer with the water and honey; set aside.
In 12-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onions and garlic and saute until onions are translucent.
Add sauteed onions to soaked bread; add veal, egg, parsley, salt, and pepper and mix until thoroughly combined.
Shape into 16 balls, each about 2 inches in diameter.
In same skillet heat remaining 1 tablespoon plus 2 teaspoons margarine over medium-high heat until bubbly and hot; add meatballs, 1 at a time, and quickly brown on all sides (be careful not to burn; if necessary, reduce heat to medium).
Add reserved honey mixture to skillet and bring to a boil.
Reduce heat to low; let simmer 1 minute.

Recipe Summary

Difficulty Level: 
Side Dish

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1 Comment

Anonymous's picture
Intersting recipe. I tried it, but the directions on how long to cook were a little confusing.
Veal Balls In Beer Sauce Recipe