Photo: Beer Braised Beef Meatballs with Horseradish Sauce Recipe
Ingredients
- 1 loaf pumpernickel or sourdough bread
- 1 cup milk
- 2 pounds ground beef
- 1/3 cup Worcestershire sauce
- Kosher salt and freshly ground pepper
- 1/2 cup fresh parsley leaves, finely chopped
- 4 round tablespoons prepared horseradish
- 6 cloves garlic, grated or made into a paste
- 1 egg
- 2 tablespoons EVOO
- 1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
- One 10-ounce can beef consomme
- 1 1/2 cups sour cream
- 1/4 cup minced fresh chives
- 1/4 cup heavy cream
- 1 bunch watercress, stemmed
Directions
Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
Meanwhile, toast the remaining loaf bread in the oven.
Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.
Notes
Cook's Note: The meatballs can be refrigerated for a make-ahead meal. Reheat over medium heat, covered with foil. The sour cream dipping sauce can be made ahead and refrigerated, covered.
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By dfcooking
Acton, MA
on October 29, 2012
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The horseradish flavor in these meatballs was too strong for me even though I cut down the amount. I liked the beer/consome braising method and I will make them again with even less horseradish. I made a roux with about a tablespoon each of butter and flour and used it to thicken the braising liquid after reading the earlier review. That worked well and everyone used it on the meatballs. The sour cream dipping sauce wasn't a hit with my guests.
By lrobel26
Martinsburg, WV
on October 21, 2012
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I thought these were pretty good. After seeing the show today, I decided this looked like a good football meal, and I had most of the ingredients already. The one thing I wish is that the sauce was a little thicker so it stuck to the meatballs better. Good flavor though!
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