INGREDIENTS PER 6 PEOPLE
ground beef, 17 oz
sage leaves, 10-15
soft bread, 2,1 oz
parmigiano reggiano, 1,4 oz
fresh parsley, a handful
garlic, a clove
spring onion, 1
white beer, 11 fl. oz
Blend together bread, garlic, parmigiano, parsley and sage. Move the mixture into a large bowl, add it to the meat, add the beaten egg and season with salt and pepper. Stir well and, after wetting your hands, shapethe meatballs.
Finely chop an onion, fry it in a pan with a tablespoon of oil, then add the meatballs, fading half beer on high heat.
Let it evaporate for a few minutes, then add the rest of it and some sage leaves, to flavor, finish by adding some slices of lemon, then cover and cook on low heat, checking from time to time.
The cooking time depends on the meatballs size: they have to cook for about 30-40 minutes.
They be ready when the beer forms a thick creamy sauce, and meatballs are golden.
Thanks to: Scented Little Pleasures