Print Recipe

Lagered Meatballs

Ingredients

Instructions

  1. 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.
  2. Cover and chill mixture for at least 1 hour.
  3. 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.
  4. Heat oven to 325 degrees F.
  5. 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.
  6. Bake for 15 minutes, or until completely cooked through.
  7. Serve as an appetizer with mustard or chili dips.

Yield: 24 meatballs

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

Source: beercook.com


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.