1 loaf pumpernickel or sourdough bread
1 cup milk
2 pounds ground beef
1/3 cup Worcestershire sauce
Kosher salt and freshly ground pepper
1/2 cup fresh parsley leaves, finely chopped
4 round tablespoons prepared horseradish
6 cloves garlic, grated or made into a paste
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
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.
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