Recipe courtesy of Eva's European Sweets
Recipe courtesy of Eva's European Sweets
Drunken Meatballs
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- Level: Easy
- Total: 55 min
- Active: 45 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 732
- Total Fat
- 51 g
- Saturated Fat
- 14 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 29 g
- Cholesterol
- 97 mg
- Sodium
- 328 mg
- Level: Easy
- Total: 55 min
- Active: 45 min
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 732
- Total Fat
- 51 g
- Saturated Fat
- 14 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 29 g
- Cholesterol
- 97 mg
- Sodium
- 328 mg
Ingredients
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Directions
- Whisk together the oil and flour in a pan over medium to low heat until fully incorporated, about 5 minutes. Set aside and let cool.
- Combine the ground beef, marjoram, both kinds of black pepper, all-purpose seasoning, nutmeg, carrots, celery, fresh onions, sautéed onions, parsley and breadcrumbs. Mix all together until incorporated. Use an ice cream scoop (or if you don't have one, use your hands) to form 2-ounce meatballs.
- Lightly oil a deep sauté pan and heat on medium heat. Sauté the meatballs until lightly golden brown and caramelized. Set aside and save the drippings in the pan.
- In the same pan with the drippings, add the beer, 1/2 cup water and 4 tablespoons roux. Whisk well to incorporate all the ingredients to make a beer gravy. If it's too thick, add water; if too thin, add more roux. Add the meatballs to the beer gravy. Simmer on low for 10 minutes. Serve over mashed potatoes and top with parsley.
