Horseradish Meatballs Braised in Beer

Life can be so sobering sometimes.

Among other family sadness this past week, Jeff and I bid Godspeed to our oddball little kitty Eva. She was about 197 years old and it was time but that didn’t make it any easier. She was always there when we needed her the most – even if it was just to beg for head scratches or pee on the rug or bitch at us or give 3 am eye pokes and tuna breath in my face because it was time to play “guess what I just ate momma”?

Eva

Bottom line is life is what you make of it and holding grudges or being inconsiderate or skipping chances and opportunities is just plain foolish. Time moves fast. Savor every minute of it or you will miss out.

And while you are at it make sure you also live well. Love big, eat heartily and drink freely. Just always remember to give back graciously.

Ok my PSA is over. Thank you for indulging me. (Or for just skipping over the past few paragraphs to just get to the recipe. At least you stayed a spell.)

We made some AMAZING wings that night. The were full of angry flavor and spicy fire and as luck would have it I have no idea what I did to make them so damn good. Blame Eva. It was her final pee on the carpet move I guess.

Well played little one.

But to make up for it we concocted these AMAZING horseradish meatballs braised in beer to share with you. Just as much angry flavor and a little touch of fire make them a stand out in any crowd.

Horseradish & Beer Meatballs

Ingredients required

Meatballs:
1 pound ground chuck
1 pound ground pork
1/3 cup horseradish
2 eggs
2/3 cup panko
1/2 onion finely diced
3 cloves of garlic finely diced
salt & pepper to taste

2-3 Tablespoons butter

Braising liquid:
1 1/2 to 2 cups beer (we used a Munich Helles however a Kloche, Blonde Ale or even an Amber would work nicely here.)
1 1/2 to 2 cups chicken stock (We used a salt free home made stock. If you use anything differently adjust your salt accordingly.)
Salt & Pepper
Heavy pinch of cayenne
Juice of one lemon

Sauce:
Sour cream
Additional horseradish
Additional cayenne
Salt & Pepper

Take all of the meatball ingredients minus the butter and mix well in a large bowl. Form golf ball sized balls and let chill in refrigerator for 1 hour.

Melt 2 tablespoons of butter in a large heavy bottomed pan. Saute’ meatballs till browned on all sides.

Preheat oven to 350°. To pan add your beer, stock, salt & pepper, lemon and cayenne. Place in oven and let your balls braise for 35-45 minutes, depending on the size of said balls. (This is where checking to make sure you do not over cook them comes in to play.)

Horseradish & Beer Meatballs

When done, remove from oven and pour off some of the braising liquid into a heavy bottom sauce pan. Add as much sour cream as you like (this is a very thin “sauce”), a couple more tablespoons of horseradish, salt and pepper to taste and any additional cayenne if needed. If you want a thicker sauce you could add some flour but we really enjoyed the light sauce with this.

Serve and enjoy.

Horseradish & Beer Meatballs

Oh an one last PSA and then I am done.

Love every furry or feathered or scaled or fuzzy or hairy or whatever animal you ever get the pleasure to know.

Cooked up by Heather