Meatballs cooked in beer (Polpette saporite alla birra) from Recipes from an Italian Butcher: Roasting, Stewing, Braising (page 70) by The Silver Spoon Kitchen

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Notes about this recipe

  • XXOOL on December 08, 2017

    The ingredient proportions seem to be wrong. Too much bread to meat ratio. I increased the meat to a full pound of Italian sausage and a full pound of ground beef. I split the meatballs into two portions and cooked up half the onions and one 12 ounce beer per portion (about 30 meatballs per portion). Froze the other half for a repeat performance someday. Dredging meatballs in flour before frying makes the beer sauce turn into a nice gravy.

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