Sydney Brewery

EXPERIMENTAL SERIES HAZY PALE - LIMITED RELEASE

CHEESY DARK LAGER BRAISED MEATBALLS

BY CHERYL MISHIO

 

 

MEATBALLS

INGREDIENTS

250 gr ground veal mince

250 gr ground pork mince

500 gr lean ground beef mince

1 egg

1/4 cup breadcrumbs

1 tbsp dried Italian herbs (basil, marjoram, thyme)

1tsp paprika

2tbsp sweet chilli sauce

2 Tbsp BBQ sauce

Salt & Pepper

 

METHOD

Mix all ingredients together…when well mixed form into golf ball sized balls. Brown the meatballs in a hot pan until seared but still raw in centre…place meatballs into a large baking dish.

SAUCE

INGREDIENTS

1 onion finely diced

3 Cloves garlic – crushed

1/4 cup finely diced red capsicum

1/4 cup finely diced red capsicum

1 can Sydney Brewery Dark Lager

300 ml chopped tomatoes (fresh or canned)

300ml good quality tomato paste

2tbsp chopped herbs (basil, thyme, oregano)

2 cups grated cheese (cheddar, mozzarella, parmesan blend)

METHOD

  1. Sauté onion, garlic, capsicum, deglaze pan with Dark Lager.
  2. Add tomato paste, chopped tomatoes & herbs.
  3. Pour beer- tomato sauce over meatballs…cover with aluminium foil & bake in oven for 1 hour at 160degrees.
  4. Remove foil and top with grated cheese & bake a further 20 mins until golden brown.

Serve with pasta & crusty bread.

Cheesy Dark Lager Braised Meatballs
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