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March 31, 2017

Beer-braised Meatballs – Comfort food at its best!

Posted on July 25, 2014 by in beef

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Beer-braised Meatballs

Beer-braised meatballs are like meatballs on steroids. Yip, the same old, same old, just better….. way better!

Beer-braised lambshanks, the recipe most asked for from my new book, Easy Cooking from Nina’s Kitchen! Of all the recipes that magazines asked for to feature, this one was definitely their favorite. I had so much feedback from this recipe, quite frankly, I think the photo in the book is gorgeous, but once people taste the aromas of the beer-braised lambshanks with orange and other warm flavors, they are hooked!

The beer lends an earthy richness to the meatballs, without leaving a overwhelming beer taste in your mouth. Meatballs are near and dear to my heart, to such an extend that I called off a National meatball challenge in search of the perfect meatballs. The winning meatballs, were so simple and down to earth and it proved that Griet ( our darling domestic lady from my childhood years), was spot-on by braising her meatballs. Oh, those meatballs were the best, soft and creamy, not hard and clinched like an angry fist that you get from baking meatballs in the oven! The simple flavors of salt, pepper and coriander lingering in your mouth  until you can resist a second helping no longer.


Beer-braised Meatballs

By no means do you have to use beer, you can used just water, or even beef or chicken stock, but the secret to a good meatball is BRAISING, it takes a while longer, but so does the memory of that second helping of meatballs! That is my humble opinion anyway!

In the past, I always added bread crumbs to my mince, but with banting, I had to make another plan, so read the recipe with care

Beer-braised Meatballs

Beer-braised meatballs

serves 4  – yes, with second helpings

Ingredients

1 kg lean beef mince – or go half pork, half beef

10 ml salt

10 ml pepper

10 ml fine coriander

1 large onion – peeled and grated

+ 2 large onions – sliced

1 large or 2 medium tomatoes – grated

zest and juice of 1 lemon

45 ml coconut flour

30 ml olive oil or coconut oil

500 ml beer

100 ml chopped parsley – totally optional

Method

Place the mince in a bowl and add the spices, grated onion, grated tomato, parsley if using, juice and zest of the lemon as well as the coconut flour  and mix. Shape into meatballs. Heat the oil and saute the sliced onion until it starts to get some color. Place the meatballs onion and brown slightly. Turn the meatballs once and then add the beer. Place the lid on and braise the meatballs for about 35 – 45 minutes. If the beer evaporates, fill up with stock or water. Serve on butternut mash, cauli-mash or just plain old potato mash with a big lump of butter – and of course a grating of nutmeg!

Beer-braised Meatballs

 

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6 Responses to “Beer-braised Meatballs – Comfort food at its best!”

  1. Francois 31 July 2014 at 10:00 pm #

    Wat is Coconut – flour ? ek het dit al voorheen in ‘n resep gesien en nog nooit kon ek Coconut-flour in winkels kry nie . Help asseblief !

  2. Hettie 1 August 2014 at 6:06 am #

    Kan nie wag om elke week jou resep ter sien nie. As ek kans kry luister ek na jou op RSG, jou stem klink soos jou lekker disse, lekker en braised

  3. Ann 2 August 2014 at 11:35 am #

    Wow my mouth is watering so can’t wait to try out this recipe.

  4. Beth 7 August 2014 at 2:21 pm #

    Kan die klappermeel, wat nogal duur is, met iets anders vervang word en sal dit die smaak baie verander?

    • nerinatimm 11 August 2014 at 5:14 pm #

      Beth, ja, jy kan broodkrummels gebruik of sommer 2-3 snye brood onder die waterkraan hou, druk dan al die water uit en meng brood met vleis! Hamwermout – ongeveer 125 ml werk ook goed!


Trackbacks/Pingbacks

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