Beer Braised Beef Meatballs with Horseradish Sauce

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: --
Cook: 25 min
 
YIELD: s: 4 servings
LEVEL: Easy

ingredients

  • 1 egg
  • 2 tablespoons EVOO
  • 1 bottle amber ale (tangy and sweeter) or Guinness ( bitter)
  • One 10-ounce can beef consomme
  • 1 1/2 cups sour cream
  • 1/4 cup minced fresh chives
  • 1/4 cup heavy cream
  • 1 bunch watercress, stemmed
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cut two 1-inch-thick slices of bread and soak them in the milk to soften.

Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.

Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat.
Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.

Meanwhile, toast the remaining loaf bread in the oven.

Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.

Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

Cook's Note: The meatballs can be refrigerated for a make-ahead meal. Reheat over medium heat, covered with foil. The sour cream dipping sauce can be made ahead and refrigerated, covered.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

3

Newest Ratings and Reviews

Read all 2 reviews

  • on January 23, 2014

    Flag

    Come on Rachael what the heck is evoo ??Why don't you explain what things are instead of assuming we all know the things you use.I stopped looking at your recipes long ago because of this but I thought I'd try again just once.But you haven't changed

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 04, 2012

    Flag

    My family loves this recipe. I have some picky eaters and when I make this we have no leftovers. I will make some rice or pasta to go with this and make the sauce a little thicker so it is more like a gravy. Very good.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.