Food can very well be as much a part of game days as the game itself! This recipe for “Beer-Braised Meatballs” from Cooking With Beer by the editors at Publications International, Ltd. makes 20 meatballs, making it ideal no matter the size of your gathering.
Beer-Braised Meatballs
Makes 20 meatballs
1 pound ground beef
1⁄2 cup seasoned dry bread crumbs
1⁄2 cup grated Parmesan cheese
2 eggs, lightly beaten
1⁄3 cup finely chopped onion
2 cloves garlic, minced
Salt and black pepper
1 bottle (12 ounces) light-colored beer, such as a lager
11⁄2 cups tomato sauce
1 cup ketchup
2 tablespoons tomato paste
1⁄2 cup packed brown sugar
Preheat the oven to 400 F. Line broiler pan with foil; spray rack with nonstick cooking spray.
Combine beef, bread crumbs, cheese, eggs, onion, garlic, salt, and pepper in large bowl; stir to blend. Shape mixture into 1-inch balls. Place meatballs on prepared rack. Bake 10 minutes or until browned.
Bring beer, tomato sauce, ketchup, tomato paste, and brown sugar to a boil in a Dutch oven. Add meatballs and reduce heat to medium-low. Cover; simmer for 20 to 30 minutes or until meatballs are cooked through, stirring occasionally.
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