Classic Meatballs Simmered in a Tomato, Bacon and Brown Ale Sauce
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.
| Servings | Prep Time |
| 4guests | 20minute |
| Cook Time |
| 45minute |
|
|
Ingredients
Meatball Directions:
- 1pound beef, ground,preferably 80% meat, 20% fat blend
- 1/2pound lamb, ground
- 1/2pound pork, ground
- 6each garlic, clovespeeled
- 1tablespoon salt, kosher
- 2each eggs, extra large
- 4ounce Brown Ale,such as Sierra Nevada Tumbler Autumn Brown AleSierra Nevada Tumbler Autumn Brown Ale
- 3tablespoon oregano, freshleaves only
- 1teaspoon peppercorns, blackfreshly cracked
- 1each onion, yellow, large,peeled and grated fine
- 1/3cup bread crumbs
Tomato, Bacon and Brown Ale Sauce Ingredients:
- 1/2pound baconpreferably applewood smoked and thick cut, sliced into lardons
- 1each onion, yellow, large,peeled and sliced
- 28ounce tomato, canned, whole peeled,San Marzano style, if available
- 20ounce Brown Ale,such as Sierra Nevada Tumbler Autumn Brown AleSierra Nevada Tumbler Autumn Brown Ale
- 1teaspoon salt, kosher
- 1teaspoon sugar, light brownoptional, if the sauce gets over reduced and has a touch of bitter, this will soften that bitterness
Instructions
Meatball Directions:
- 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.
For Entree Portion Directions:
- 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.
Tomato, Bacon and Brown Ale Sauce Directions:
- 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.
Recipe Notes
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.