Beer Braised Beef Meatballs with Horseradish Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 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
Instructions
- 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.
- Cook's Note: 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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