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Mini Meatballs with Bock Mushroom Sauce

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A dark, rich doppelbock’s molasses notes supercharge the umami power of shiitake mushrooms while the low carbonation intensifies the sauce’s creaminess. The meatballs can be cooked ahead and kept in the fridge for up to 3 days, or frozen for up to 3 months.

Makes: 24 to 30 meatballs

Ingredients:
  • MEATBALLS
  • 1 pound ground beef, 80% lean
  • 1 large egg, beaten
  • 112 tablespoons doppelbock
  • 1 tablespoon finely minced fresh garlic
  • 2 tablespoons finely minced fresh shallots
  • 112 tablespoons minced fresh parsley leaves
  • 1 tablespoon minced fresh thyme leaves
  • 6 tablespoons plain dry breadcrumbs
  • salt and fresh-ground black pepper
  • canola oil, for frying
  • SAUCE
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 pound fresh shiitake mushrooms, stemmed and sliced thinly
  • 14 cup minced fresh shallots
  • 112 cups doppelbock
  • 1 cup heavy cream
  • 12 tablespoon minced fresh thyme leaves
  • 212 tablespoons minced fresh parsley leaves
  • salt and fresh-ground black pepper

Instructions:

1. MAKE THE MEATBALLS: Place the beef in a large mixing bowl.
2. In a medium mixing bowl, combine the egg, beer, garlic, shallots, parsley, thyme and breadcrumbs; stir until well-combined (the mixture should look like wet sand). Spill the breadcrumb mixture over the meat and season to taste with salt and pepper. Using your hands, gently mix until well-combined; do not overmix. Form into 1-inch meatballs.
3. In a large skillet over medium-high heat, add 1/2 inch of canola oil. Add the meatballs, being careful not to crowd the pan, working in batches if necessary. Cook until well-browned, turning as needed, about 5 minutes. Transfer to paper towels to drain.
4. MAKE THE SAUCE: Place a second large skillet over medium heat and add the olive oil. Add the butter and melt. Add the mushrooms to the pan and stir to coat; spread into an even layer. Increase heat to medium-high and cook, stirring occasionally, until mushrooms are uniformly brown, 16 to 20 minutes.
5. Add the shallots and cook until translucent, about 2 minutes. Add the beer, bring to a boil, and, using a wooden spoon, scrape up any brown bits from the bottom of the pan. Reduce the liquid by half, about 5 minutes.
6. Lower the heat to medium, stir in the cream, and simmer until thickened, 10 to 13 minutes. Season the sauce with thyme, parsley, salt and pepper to taste. Add the meatballs and cook until hot. Transfer to a platter and serve.


 

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