Friday, February 4, 2011

Super Bowl Recipe: Veal Balls in Beer Sauce

Veal Balls in Beer Sauce

Makes 16 veal meatballs
  • 1 pound 3 ounces ground veal 540g
  • 4 slices white bread, torn into small pieces
  • 1 cup beer, divided
  • 1/2 cup water
  • 2 teaspoons honey
  • 2 tablespoons margarine, divided
  • 1 cup diced onions
  • 1 garlic clove, minced
  • 1 egg
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • dash of pepper
1. In mixing bowl combine bread pieces and 1/4 cup beer; set aside and let soak.
2.In small bowl combine remaining 3/4 cup beer with the water and honey; set aside.
3.In 12-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onions and garlic and saute until onions are translucent.
4.Add sauteed onions to soaked bread; add veal, egg, parsley, salt, and pepper and mix until thoroughly combined.

5.Shape into 16 balls, each about 2 inches in diameter.
6.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).
7.Add reserved honey mixture to skillet and bring to a boil.
8.Reduce heat to low; let simmer 1 minute.

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