Beer Braised Meatballs
Tender beer braised pork meatballs are slowly simmer with thinly sliced onions in a dark stout gravy. Perfect comfort food!
Servings 4
Ingredients
For the meatballs:
- 1 pound ground pork or chicken
- 1 egg
- 1 slice day old wheat bread torn or pulsed into crumbs
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves minced garlic
- ½ teaspoon onion powder
- 1 teaspoon Worcestershire sauce
- 1 tablespoon cooking oil
For the sauce:
- 4 tablespoons unsalted butter divied
- 1 medium onion thinly sliced into rings
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 bottle 12 oz stout beer (or beef broth)
- 2 tablespoons brown sugar
- Hot cooked egg noodles for serving, optional
Instructions
- Combine all meatball ingredients except the oil in a large mixing bowl. Using clean hands, mix together ingredients just until thoroughly combined. Form meatballs into 2-inch (golfball size) balls.
- Heat oil in a large stockpot over medium high heat. Reduce heat to medium. Working in batches, add the meatballs and brown on all sides, about 2-3 minutes. Remove meatballs from the pan and set aside.
- Melt butter in the stock pot. Add the onions and cook until they being to soften, about five minutes. Season onions with salt and pepper. Pour in the stout and the sugar. Add the meatballs back to the pot. Bring pot to a boil, then reduce heat to low. Simmer, covered, until meatballs are cooked through, about 20 minutes. Remove lid from pan and cook an additional 10-15 minutes or until the sauce has reduced and thickened.
- Stir in remaining two tablespoons of butter.
- Served over hot buttered egg noodles drizzled with onions and gravy.
Makes about 12 meatballs
