Monday, February 21, 2011

German Meatballs with Beer Gravy

I saw this recipe on the Food Channel and had to have a go at it myself.  It was the beer gravy that got my attention first followed by the juicy meatball served inside a soft delicate whole onion. Yum yum!!!
I am so glad that I tried this recipe. It was a hearty flavorsome meal that Ian and I devoured in approximately 10 minutes flat. It has also given me another recipe that I can add to my repertoire.

German Meatballs
500g Ground Beef
1 Medium Red Onion finely diced
Handful Chopped Parsley
1/2-3/4 Cup Wholemeal Bread Crumbs
5 Rashers Crispy Bacon
1 Egg
Salt & Pepper
6 Medum White Onions

1 Tbsp Butter
1 Tbsp Flour
1/2 Cup Beer
1/2 Cup Beef Stock
Combine the first six ingredients together and mix well. Season with salt and pepper and allow to sit whilst you prepare the white onions. Peal each of the six white onions and scoop out the middle layers of the onion leaving enough onion to support the meatball. Keep the root intact but trim it so the onion will sit straight. Stuff each onion with the meatball mixture allowing extra for the top (see picture!!!). Place all onion meatballs on a baking sheet and bake for 30-40 minutes in a preheated oven at 350 degrees or until golden brown.

To make the gravy melt the butter in a pan and stir in the flour to make a rue. Add the beer and stock. Continuously stir the gravy until it becomes thick Season with pepper to your taste.

Serve the meatballs with mashed potatoes and top off with the gravy.

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