Tomato sauce and cheese over organic grass fed ground beef meatballs

Beef n’ Beer Meatballs


  • 1 1/2 pounds Ground Beef
  • 1/4 cup Worcestershire Sauce
  • Salt and Pepper
  • 1 cup Italian Bread Crumbs
  • 2 Tbsp Dijon Mustard
  • 1/4 cup Parsley, Chopped
  • 2 Tbsp Horseradish
  • 2 Garlic Cloves, minced
  • 1 Egg, beaten
  • 2 Tbsp Sesame Oil
  • 1 cup Amber Ale
  • 1/2 cup Vegetable Stock


In a large bowl, combine the Beef and Worcestershire Sauce; seasoning with Salt and Pepper. Hand mix with Bread Crumbs and Mustard. Mix in the Parsley, Horseradish, Garlic and Egg, then roll into 2-inch balls. Heat a cast-iron skillet over medium-high heat. Add Oil to the hot pan. Carefully place meatballs in the pan and cook until browned, about 5 minutes. Add the Beer and Vegetable Stock; cover the pan with foil and cook for about 15 minutes, turning the meatballs occasionally.

Meal Ready In 10 Minutes