I haven’t had much time for cooking lately, but I made my fiance’s favorite tonight: spaghetti and meatballs. This meatball recipe was adapted slightly from Cooking with Beer, a cookbook that just came out this year.
- 1 1/2 pounds ground beef
- 3/4 cup Italian-seasoned breadcrumbs
- 3/4 cup grated Parmesan cheese
- 2 eggs
- 1/3 cup diced onion
- 2 garlic cloves, minced
- salt and pepper
- butter or cooking spray for greasing
- 1 (12 oz) bottle light beer
- 1 (15 oz) can tomato sauce
- 1/2 cup packed light brown sugar
- 2 tbsp tomato paste
You only need one beer – the second one pictured here was just for me.
Preheat the oven to 400 degrees F. Combine the ground beef, breadcrumbs, Parmesan, eggs, onion, garlic, and salt and pepper in a large bowl. Note, I had shaved Parmesan cheese so I put it through my Ninja chopper first.
Line a baking sheet with aluminum foil, then grease with butter or cooking spray. Form 1-inch meatballs from the meat mixture and arrange on the greased pan. Bake for 10 minutes, or until browned.
While the meatballs are cooking, place remaining ingredients in a large saucepan and bring to a boil.
Place the meatballs in (I did so one by one, but you probably don’t have to be that careful). Reduce the heat to low, cover, and simmer for 25 minutes.
Serve with pasta. I used this sauce as a sauce in and of itself – there is only the tiniest hint of a beer taste.
Makes about 4 servings.