Pale Ale Marinara Meatballs

• porciones: 24 meatballs

Ingredientes

Meatballs:

2 garlic cloves, grated

1 tbsp grated yellow onion

1 tbsp finely chopped parsley

1 tbsp finely chopped basil

1lb lean ground beef

1lb ground pork

1oz pale ale

1/4 cup ground old-fashioned oats

1 tsp fine sea salt

1/4 tsp ground black pepper

Marinara Sauce:

2 tbsp extra virgin olive oil

1/2 small yellow onion, finely diced (about 1/4 cup)

2 garlic cloves, minced

2 tbsp finely chopped basil

One 28-oz can crushed tomatoes

11oz pale ale

1 tbsp granulated sugar

1 tsp fine sea salt

1/4 tsp ground black pepper

2 tbsp freshly grated Parmesan, for garnish

Chopped basil, for garnish

Instrucciones

Preheat the oven to 400F.

To make the meatballs, stir together all meatball ingredients in a large bowl. Form the meat into 24 balls and place them on a lareg baking sheet covered in parchment paper or a silicone baking mat. Bake for 20 minutes, until browned and no longer pink in the middle.

While the meatballs bake, make the sauce. Heat the olive oil in a large heavy pot over medium-high heat. Add the onion, garlic, and basil and cook until you begin to smell the garlic, about 1 minute. Reduce the heat to medium and stir in the tomatoes, and then the beer. Add the sugar, salt, and pepper. Simmer until the sauce begins to thicken, about 15 minutes.

Add the meatballs to the sauce and simmer over medium-low heat for 15 more minutes. Serve the meatballs warm with the sauce poured over them and garnish with the Parmesan and chopped basil. The meatballs and sauce can be stored in the refrigerator for up to 3 days.

Notas

Food on Tap: Cooking with Craft Beer