CHEESY DARK LAGER BRAISED MEATBALLS
BY CHERYL MISHIO
MEATBALLS
INGREDIENTS
250 gr ground veal mince
250 gr ground pork mince
500 gr lean ground beef mince
1 egg
1/4 cup breadcrumbs
1 tbsp dried Italian herbs (basil, marjoram, thyme)
1tsp paprika
2tbsp sweet chilli sauce
2 Tbsp BBQ sauce
Salt & Pepper
METHOD
Mix all ingredients together…when well mixed form into golf ball sized balls. Brown the meatballs in a hot pan until seared but still raw in centre…place meatballs into a large baking dish.
SAUCE
INGREDIENTS
1 onion finely diced
3 Cloves garlic – crushed
1/4 cup finely diced red capsicum
1/4 cup finely diced red capsicum
1 can Sydney Brewery Dark Lager
300 ml chopped tomatoes (fresh or canned)
300ml good quality tomato paste
2tbsp chopped herbs (basil, thyme, oregano)
2 cups grated cheese (cheddar, mozzarella, parmesan blend)
METHOD
- Sauté onion, garlic, capsicum, deglaze pan with Dark Lager.
- Add tomato paste, chopped tomatoes & herbs.
- Pour beer- tomato sauce over meatballs…cover with aluminium foil & bake in oven for 1 hour at 160degrees.
- Remove foil and top with grated cheese & bake a further 20 mins until golden brown.
Serve with pasta & crusty bread.
