Thursday, January 24, 2013

Beer Braised Meatball Sandwiches




We have a local brewery called The 7 Seas Brewing Company that produces some of the best beer I have ever tasted. From the moment we tried their beer I knew I wanted to cook with it. My favorite is called Rude Parrot. The brewery describes Rude Parrot as "loud, sassy, and relentless, with an insatiable appetite for hops! It has a big juicy, tropical fruit hop nose yields way to an off dry, pleasantly bitter finish"! Wow who new I would love a beer that was described as loud and sassy? Hhmmmm?

Kevin's favorite is one of their newest seasonal beers called Depth Finder. It has a deeper flavor than the Rude Parrot and is darker in color. But the one I wanted to try cooking with first was their Cutt's Ale. As they describe it, Cutt's Ale "displays a brilliantly clear reddish hue, an intense nose of pine and citrus, a medium body, malt notes of fresh toasted bread, and a pleasant lingering hop bitterness". I just knew it would be perfect for the recipe I had in mind.


I have cooked with numerous wines, so I can't believe it cook me so long to cook with beer. I do have the 
Mexican Style Slow Cooker Beer Chicken, so I guess this is not totally new. But using the 7 Seas beer was, and as I said I was very excited to give it a try.

I saw an episode of Week in a Day by Rachael Ray some time ago, and I remembered her doing some kind of beer braised meatballs. I decided I wanted to make them, but use them in a sandwich. I don't know about you, but I love a good meatball sandwich. Even better is taking the classic sandwich and putting a little twist here and there when I can. We all loved the Caprese Meatball Subs, so the bar was set high to meet or beat that level of flavor.


I am happy to announce that these sandwiches did just that! We loved them. The depth of the flavor of the meatballs and the creamy bite of the horseradish sauce was just the perfect combo and made for a fantastic meal!


Season your meat with a healthy amount of salt and pepper.


Combine the parsley, 2 tablespoons horseradish, the garlic paste, and the egg, then form into 2 1/2-inch balls. 


Like a so...



Brown those babies up

At this point you add the beer and consume and cover with tin foil. However my camera decided to go on strike for this picture so we need to picture it in our minds. Ahhh yes, so yummy!!


Combine the Greek yogurtchives, condensed milk and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper



Beer Braised Meatball Sandwiches



4 slices stale white bread, crusts removed and torn into pieces
1 cup milk
2 pounds ground beef
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 olive oil
12 ounces beer
One 10-ounce can beef consomme
1 1/2 Greek Yogurt
1/4 cup minced fresh chives
1/4 cup fat free evaporated milk
1 bunch watercress, stemmed
4 crusty sandwich rolls


Soak the stake bread pieces in the milk to soften.

Season the beef with 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. Combine the parsley, 2 tablespoons horseradish, the garlic paste, and the egg, 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 olive oil to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Pour in the beer and cook for 1 minute to reduce it slightly, then add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.

Combine the Greek yogurt, chives, condensed milk and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.

Slather the sandwich rolls with the horseradish sauce. Place a handful of watercress leaves on the bottom and top with the meatballs.

ENJOY!!



4 comments:

  1. I love drinking and cooking with beer! I also love meatballs, so I have no idea how I wouldn't like this recipe. I am definitely going to try, thanks for sharing!

    Sincerely,
    Happy Valley Chow

    ReplyDelete
    Replies
    1. Awesome! I hope you enjoy it as much as we did!!

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  2. I am looking forward to trying this. And the ingredients look very healthy. Anything with beer is always amazing. Thank you for sharing at Foodie Friends Friday.

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