Beer-Braised Beef Meatballs

By carvalhohm

Ingredients

• SOUR CREAM DIPPING SAUCE:
• 2 slices stale good-quality white bread, crusts trimmed
• 1/2 cup milk
• 1 1/2 pounds ground beef
• 1/4 cup worcestershire sauce
• Salt and pepper
• 1/4 cup finely chopped flat-leaf parsley
• 2 tablespoons drained prepared horseradish
• 2 cloves garlic, grated or pasted
• 1 egg
• 2 tablespoons EVOO
• 1 cup amber ale (tangy and sweet) or stout beer (creamy and bitter)
• 1/2 cup beef stock
• 1 1/2 cups sour cream
• 1/4 cup heavy cream
• 1/4 cup minced chives
• Salt and coarse black pepper

Preparation

Step 1

Heat cast-iron skillet or large, heavy saucepan over medium-high heat. In bowl, soak bread in milk to soften.

In large bowl, combine beef and Worcestershire sauce; season with salt and pepper. Squeeze out excess liquid from bread and crumble it into meat. Mix in parsley, horseradish, garlic and egg. Roll meat into 2- to 2 1/2-inch balls.

Add EVOO to hot pan, then add meatballs and cook until browned, about 5 minutes. Add beer and stock, cover pan with foil and cook for about 15 minutes, shaking the pan occasionally.

In small bowl, combine first 3 dipping sauce ingredients; season with salt and pepper. Serve with meatballs.