Classic Meatballs Simmered in a Tomato, Bacon and Brown Ale Sauce
How to make Classic Meatballs Simmered in a Tomato, Bacon and Brown Ale Sauce:
This recipe has all the essence of a meatball, but with an extra touch of brown ale and bacon, the flavor is transformed into a more adult taste profile. The Brown Ale giving this recipe a richer depth of flavor from the melanoidin malt using in brewing this style of beer, adding the flavors of toasted bread, toffee, and hints of caramel. Sierra Nevada’s version of a Brown Ale uses a small percentage of smoked malt in their Autumn Tumbler Brown Ale, which adds a wonderful addition of umami and light smoky campfire goodness that a grill or smoker would add to this recipe. Using this beer cooking, I can inject these flavors without needing to start my smoker and still get some of these flavors into this recipe. This is why I love cooking with beer, it adds flavors and layers to food, that I can’t add otherwise. The tomatoes acid combines with these malt flavors and the smoked bacon echo’s the smoked malt from the beer, making for a lick your plate clean experience when eating this recipe.
This recipe will serve 4 as an entrée, making about 14 meatballs, but can be made into smaller cocktail sized meatballs and feed 8 – 12 very easily.
Other ways to use this Classic Meatballs Simmered in a Tomato, Bacon and Brown Ale Sauce recipe:
Classic Beer Meatball Sub Sandwich:
Make the meatballs, then place three meatballs in a soft hoagie roll, brioche bun or ciabatta roll and smother with the Tomato, Bacon, and Brown Ale Sauce. For an extra hit of cheesy goodness, top with fresh mozzarella that has been sliced or extra sharp provolone.
Spaghetti and Beer Meatballs:
Cook your favorite brand of dried spaghetti or linguine to al dente. I usually look at the suggested cooking time and take off a minute of cooking, starting the timer once the water comes to a boil. Then drain the cooked pasta, not rinsing it, and add it to a bowl with a touch of olive oil. Toss to coat and portion onto your plates, topping with 1/3/5/7 meatballs (odd numbers almost always look best plates), then spoon some sauce over each meatball and a garnish of fresh chopped herbs, even a grating of Parmesan | Romano | Asiago cheese.
Other Meatball Recipes:
Here is also an article in DRAFT Magazine with another version of Beer Meatballs.
| Servings | Prep Time |
| 4 guests | 20 minute |
| Cook Time |
| 45 minute |
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This Classic Meatballs Simmered in a Tomato, Bacon, and Brown Ale Sauce has all the essence of a meatball, but with a touch of brown ale and bacon, the flavor is transformed into a more adult taste profile.
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- 1 pound beef, ground, preferably 80% meat, 20% fat blend
- 1/2 pound lamb, ground
- 1/2 pound pork, ground
- 6 each garlic, cloves peeled
- 1 tablespoon salt, kosher
- 2 each eggs, extra large
- 4 ounce Brown Ale, such as Sierra Nevada Tumbler Autumn Brown AleSierra Nevada Tumbler Autumn Brown Ale
- 3 tablespoon oregano, fresh leaves only
- 1 teaspoon peppercorns, black freshly cracked
- 1 each onion, yellow, large, peeled and grated fine
- 1/3 cup bread crumbs
- 1/2 pound bacon preferably applewood smoked and thick cut, sliced into lardons
- 1 each onion, yellow, large, peeled and sliced
- 28 ounce tomato, canned, whole peeled, San Marzano style, if available
- 20 ounce Brown Ale, such as Sierra Nevada Tumbler Autumn Brown AleSierra Nevada Tumbler Autumn Brown Ale
- 1 teaspoon salt, kosher
- 1 teaspoon sugar, light brown optional, if the sauce gets over reduced and has a touch of bitter, this will soften that bitterness
- In a medium to a large bowl, add the ground beef, lamb, and pork.
- Take the garlic cloves and place them onto a cutting board and add the salt. Using the blade of the knife, chop the garlic and salt together. Then turn the knife sideways, having the blade parallel to the surface of the cutting board, press and scrape the blade into the garlic, using the salt to grind up the garlic into a minced paste consistency.
- Transfer this to a smaller bowl, adding the cracked eggs, brown ale, oregano, pepper, and onion: mix well until combined. Pour this mixture over the meat and add the bread crumbs on top. Using clean hands, mix until all the ingredients are evenly combined.
- Portion out the meatballs to the size of a lime. Roll each between the palms of the hands to create round spheres. Repeat with the remaining meat mixture and place the finished meatballs onto a tray.
- Place a large skillet over medium-high heat, adding the chopped bacon. Cook the bacon until the fat has rendered and the bacon is still tender and not crispy about 6 minutes.
- As the bacon is cooking, add the tomatoes to the pitcher of a blender, along with the brown ale and salt, pulsing to chop the tomatoes to a medium-fine texture.
- When the bacon is cooked, add the onions and cook another 6 minutes or so. The onion should be transparent. Pour the prepared tomatoes to the bacon and onions and bring to a simmer.
- Preheat the oven to 325°F | 163°C. In a separate skillet or saute pan, placed over medium-high heat, add a touch of oil; brown the prepared meatballs on all sides.
- Once the sauce is at a light boil, add the meatballs, spacing them so they do not touch. Transfer the skillet, uncovered to the center of the oven and cook for 35 - 45 minutes, or until they are cooked through (reaching an internal temperature of 165°F | 74°C ).
- Remove the pan from the oven and remove the meatballs to a serving container | platter, wrapping with aluminum foil to keep warm.
- Place the skillet over high heat and reduce to a medium-thick sauce. Taste the sauce, adjusting more salt or a pinch of brown sugar (if the sauce is too bitter), then pour the finished sauce over meatballs and serve.
Suggested Beer Pairing Ideas:
Try a Bell's Porter, Founder's Robust Porter, or an Anchor Porter. A porter style will have some roasty/coffee elements, that when mixed with the acid in the tomato, will contrast each other while playing up the hints of roast found in the brown ale used in the dish.
