Italian meatballs with Pale Ale

Pairs well with traditional, rustic Italian fare.

Cooking Method

1. Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
2. Pour the Pale Ale over the bread crumbs and blend into meat mixture. The mixture should be very moist but still hold it’s shape if rolled into meatballs.
3. Shape into meatballs.
4. Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)
   Place cooked meatballs into Marinara Sauce and cook for 15 more minutes for a delicious pasta sauce.

Ingredients:

(serves 8 people)

• 1 pound ground beef
• 1/2 pound ground veal
• 1/2 pound ground pork
• 2 cloves garlic, minced
• 2 eggs
• 1 cup freshly grated Romano cheese
• 1 1/2 tablespoons chopped Italian flat leaf parsley
• salt and ground black pepper to taste
• 2 cups stale Italian bread, crumbled
• 1 1/2 cups Pale Ale at room temperature
• 1 cup olive oil