Lagered Meatballs

1/2 cup bread crumbs made from fresh, crusty bread
1/2 cup minced sweet Vidalia onion
6 ounces bulk Italian sausage (spicy recommended)
6 ounces lean ground beef
1/2 cup pilsner lager
2 tablespoons minced parsley
2 tablespoons minced roasted red bell pepper (pimientos OK)
1 teaspoon brown mustard seeds
1 teaspoon red pepper flakes
1/2 teaspoon salt
Semolina flour (Look for semolina at large groceries and health food stores.)
Oil for frying

Place bread crumbs, onion, sausage, beef, lager, parsley, minced bell pepper, mustard seeds, red pepper flakes and salt in the bowl of a food processor fitted with the metal chopping blade. Cover and pulse on high several times until mixture is just blended. Do not over-process or the texture will be pasty. If you do not have a food processor, wash your hands in very cold water to keep the mixture from sticking and knead it in a large mixing bowl until well blended. Cover and chill mixture for at least 1 hour.

Use a teaspoon to form 24 meatballs, and roll each in semolina flour. Place coated meatballs on a cookie sheet and chill 30 minutes to set.

Heat oven to 325 degrees F.

Heat oil in a large, deep skillet and brown meatballs on all sides, working in batches of 6 to 8 meatballs. Do not crowd the skillet. When meatballs are lightly browned on all sides, transfer to baking sheet lined with parchment paper. Bake 15 minutes, or until completely cooked through.

Serve as an appetizer with mustard or chili dips.

May be made ahead and reheated in a 225 degree F oven just before serving.

Yields 24 meatballs.

Source: beercook.com