Partytime Beer Meatballs Recipes

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MEATBALLS IN BEER SAUCE



Meatballs In Beer Sauce image

Up your meatball game with these delicious Meatballs In Beer Sauce: tender meatballs coated with a glossy, slightly bitter and tangy Lemon Beer Sauce. These babies are packed with flavor and are perfect as an appetizer, main or side dish!

Provided by Damn, Spicy! @ www.damnspicy.com

Categories     Appetizer     Main Course     Side Dish

Time 55m

Number Of Ingredients 11

2 tbsp unsalted butter
1 large onion (minced)
1/2 tsp ground nutmeg
1/4 tsp ground black pepper
4 cups cornflakes (finely grounded)
2 lb ground pork or turkey
1 tsp kosher salt
1/4 cup all-purpose flour
3 tbsp unsalted butter
12 oz beer (not too dark)
2 tbsp lemon juice

Steps:

  • Melt the butter in a large skillet over medium heat, once sizzling add in the onions, season with salt to taste, black pepper and nutmeg. Sautee until soft and fragrant (about 4-5 minutes).
  • In a large bowl, add the finely crushed cornflakes, meat, sauteed onions, and salt. Mix and form into small balls. Roll your meatballs in flour and place them on a clean plate or baking sheet.
  • In the same skillet, melt the butter over medium heat. Once sizzling, add in the meatballs and cook until slightly browned on all sides. Pour in the beer and lemon juice, bring to a simmer, then cover with a lid and simmer for 25-30 minutes or until the sauce is thick and glossy. Serve immediately!

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE



Beer Braised Beef Meatballs with Horseradish Sauce image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield s: 4 servings

Number Of Ingredients 18

1 loaf pumpernickel or sourdough bread
1 cup milk
2 pounds ground beef
1/3 cup Worcestershire sauce
Kosher salt and freshly ground pepper
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
1 egg
2 tablespoons EVOO
1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
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

Steps:

  • 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.

BARBECUE AND BEER MEATBALLS



Barbecue and Beer Meatballs image

This simple meatball recipe relies on time-saving ingredients like frozen meatballs and barbecue sauce. It's the perfect last-minute appetizer! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 servings

Number Of Ingredients 4

1 package (22 ounces) frozen fully cooked Angus beef meatballs
1 cup barbecue sauce
1/3 cup beer
Thinly sliced jalapeno pepper, optional

Steps:

  • Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.

Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 338mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 4g protein.

PARTY MEATBALLS



Party Meatballs image

Meatballs made from beef and pork sausage combined with special ingredient apple butter are sure to please at your next party!

Provided by Musselman's® Apple Butter

Categories     Trusted Brands: Recipes and Tips     MUSSELMAN'S® Apple Butter

Yield 8

Number Of Ingredients 14

1 cup MUSSELMAN'S® Apple Butter, divided
1 tablespoon butter
½ cup grated red onion
1 pound pork sausage
1 pound ground beef
2 cups panko bread crumbs
¼ cup sour cream
2 eggs
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon allspice
½ cup beef broth
2 tablespoons honey
Cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F and line a large-rimmed baking sheet with foil.
  • Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.
  • In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.
  • Measure out the meatballs into one-ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.
  • Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.
  • After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.
  • Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

Nutrition Facts : Calories 456.7 calories, Carbohydrate 41.8 g, Cholesterol 120 mg, Fat 25.5 g, Fiber 0.8 g, Protein 21.7 g, SaturatedFat 10 g, Sodium 1325.1 mg, Sugar 16.9 g

BEER-BRAISED MEATBALLS



Beer-Braised Meatballs image

I made these for my family and they scarfed 'em down! Next time I'm going to try them with ground turkey so I can have some too.

Provided by mydesigirl

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground beef
1/2 cup Italian seasoned breadcrumbs
2 eggs, lightly beaten
1/3 cup onion, finely chopped
1/2 cup parmesan cheese, grated
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
12 ounces light-colored beer, such as lager
1 1/2 cups tomato sauce
1 cup ketchup
2 tablespoons tomato paste
1/2 cup brown sugar, packed

Steps:

  • Preheat oven to 400*.
  • Line broiler pan with foil and spray rack with nonstick cooking spray.
  • Combine all meatball ingredients together in a large bowl and shape into 1 inch meatballs.
  • Place meatballs on broiling rack and bake for 10 minutes or until browned.
  • Combine all sauce ingredients together in a large Dutch oven and bring to a boil.
  • Add meatballs and reduce heat.
  • Cover and simmer 20-30 minutes,stirring occasionally.

Nutrition Facts : Calories 628.8, Fat 24.2, SaturatedFat 9.9, Cholesterol 181.3, Sodium 1936, Carbohydrate 64.6, Fiber 3, Sugar 46.9, Protein 34.5

PARTYTIME BEER MEATBALLS



Partytime Beer Meatballs image

I make these for our annual Super Bowl party and they're the first thing people go for and the first thing to run out. Now I make a super big batch because if there were to ever be leftovers, they'd still be tasty.

Provided by SuzyQ in Seattle

Categories     Lunch/Snacks

Time 3h20m

Yield 20 serving(s)

Number Of Ingredients 9

1 (6 lb) bag frozen meatballs (Kirkland brand from Costco)
2 (12 ounce) cans beer (of your choice)
2 (12 ounce) cans spicy hot V8
2 teaspoons fresh lemon juice
2 teaspoons hot sauce (or to taste)
1 (28 ounce) bottle ketchup
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
3 (12 ounce) jars chili sauce

Steps:

  • In a large saucepan, combine all ingredients except meatballs. Bring to a boil and then simmer for 15 minutes.
  • Put sauce into a large crockpot and dump in meatballs - just enough so that the sauce is still barely covering them - you may not need the whole bag.
  • Allow to simmer in crockpot for at least 3 hours - the longer you let them simmer, the better they are! Six to ten hours on low temperature is best. Stir them occasionally.
  • To serve them, leave them in the crockpot so they're hot and provide a slotted spoon and bowls for dishing them out.
  • You may wish to add more ketchup, chili sauce, or V-8 juice - spice them up more if you like them hot!

Nutrition Facts : Calories 114.8, Fat 0.3, SaturatedFat 0.1, Sodium 1244.8, Carbohydrate 23.2, Fiber 3.4, Sugar 15.8, Protein 2.4

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE



Beer Braised Beef Meatballs with Horseradish Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield s: 4 servings

Number Of Ingredients 16

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
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

Steps:

  • 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.

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