The “Polpette alla birra (Beer Meatballs) are a quick and easy second course and are prepared with a mixture of meat and bread and then cooked in blonde beer.
You can use veal or turkey, chicken or sausage, remembering to make the dough compact but mouldable.
The meatballs with beer are breaded in the flour before being cooked and this creates a creamy and irresistible cooking base to be served together with the meatballs with the onion slices!
Makes: 8 meatballs
- 300 grams (10.58 oz) of ground meat or sausage;
- a sprig of parsley;
- 3 tbsp of extra virgin olive oil;
- 100 grams (3.52 oz) of breadcrumbs;
- 1/2 onion cut into thin slices;
- 1 egg;
- 1 tbsp of all purpose flour;
- 1 blonde beer bottle (33 cl./330 ml.)
- Collect the minced meat, breadcrumbs, egg, dried and minced parsley, salt and pepper in a bowl.
- Mix all the ingredients well until the dough is compact and homogeneous (add a few tablespoons of milk if it seems too thick).
- Form the meatballs with your hands and pass them in the flour.
- Fry the sliced onion in olive oil for a few moments in a non-stick pan, add the meatballs and brown them evenly over high heat.
- Pour over half a glass of beer, cover with the lid and cook for a few minutes.
- Remove the lid and cook the meatballs adding the remaining beer as it evaporates.
- Serve the meatballs immediately with beer.