The ingredients are really a perfect combination....bread, rice or noodles would work for sure. As is with a glass of whiskey would be wonderful. Thanks so much...another "must try" recipe
If you mean the Draught not really. Extra Stout Guinness lends a touch of malty sweetness and wonderful body to the gravy. I usually add 2 pints and drink the rest.
hahaha...the look and moves when glen tells her about the maple syrup...LOVE it! yeah...bread with gravy instead of potatoes...that was my preferred way even when i was a kid....yum-e
When I was young, my dad would take me with him to his buddy's camp during the late summers. On the way, there were partridges on the road. He would take aim so the head would hit the license plate so as not to ding his bumper. When we got to camp, the propane would get hooked up, the partridge got skinned and gutted, fried up in butter, onions, and then we made a roux, and beer sauce just like this here. It was always the first meal we had before getting the water pump primed and opening up the camp. Thanks for reminding me about beer broth. Good memories. :)
My brother visited and now I have some leftover beer. I didn’t know what to do with it - meatball sauce to the rescue! BTW, I appreciate that you put the measurements, ingredient list and instructions at the end. Makes it easy.
Great video and recipe as always Glen! It occurred to me, that in place of beer, you could also use hard apple cider. That would take care of the Apple sauce, and the alcohol in the ingredients.
I tried this recipe tonight and it was amazing. I used 2 tsps of apple & rosemary jam instead of the maple syrup and it worked fantastically! And I used Doom Bar as the ale
Nov 2, 2022. Just watching this episode. My thought, you and Julie open a lunch cart, serve this on sourdough rolls. You'll have more fans and more work than you can imagine, but it all sounds fantastic! Have a blessed day!
I'm jealous of those fresh garlic scapes! Ps... If you have trouble breaking up your meatballs when browning, just put your skillet in the oven at 350-375F and let them roast in the pan. I do that with all my meatballs. If you're in a hurry, you can also cook them in an air fryer.
I'm thinking molasses would go well or, and hear me out, there is a meatball recipe out there with grape jelly in it and it's frigging fantastic. Egg noodles would go great with this.
Best way to keep meatballs from breaking up: brown them in the oven. I put them in my big frying pan (that is oven proof) and bake in a hot 450* oven for 10-15 minutes. You still have your juices, fats and fond to work with. I also use a big cookie scoop to portion all the meat mix out. Then, as I place in frying pan, I give each a quit roll in my hands to give a good shape. Since I am usually making 5 pounds of meat worth, I kind of need to look for small helps.
I always make a "slurry" out of the egg, milk, bread crumbs, onions and spices, then I add the meat. It prevents the spices to be clumped in one meat ball and makes the mixing much easier.
I'm up for ANY kind of meatballs. Never thought of a beer sauce, makes sense to me. Leidenkugel makes a Vanilla Porter, think I'll try that, with the applesauce. For dessert, the Vanilla Porter with a generous scoop of Philadelphia style vanilla ice cream, topped with a few toasted nuts.
As a guy who works in the Marijuana Industry your take on HOPS makes me chuckle...........Hops are in the same family as MARIJUANA. We actually use Hops to test all our new machines, used to grind real Buds and to make pre-roll joints, 453 at a time. HAHAHA
I always deep fry my meat balls now. An old Italian lady I used to deliver newspapers to always said to deep fry them and then simmer them. Man is it good. She was right
There's always options! I'm thinking sausage meatballs in apple juice would be good. I used strawberry Propelle once. Too sweet with noodles, but it was good on brown rice. It's like there's 217 recipes for chicken adobe lol; now do meatballs or pork chops!
Hey Glenn that looks pretty good I would serve it over buttered egg noodles.. but speaking of serving, are those bakelite bowls you use? if they are, where did you get them? I used to have some brown ones like that, and I miss them. they were the perfect size for serving dipping sauces.
"And of course, once you've put all of the meatballs back in, if there's any juice on the plate, that goes in as well." Somewhere, Chef John smiles with approval.
Hello there can you please tell me the brand name of the pot you are using? I would like to pick one up for my husband! He really loves it. Thanks for your time and help. Love your videos.
It's a Le Creuset. Try not to have a heart attack when you see the price. They come with a lifetime warranty. Last year, I bought a similar enameled cast iron store brand pot for between a quarter and a third of the price of Le Creuset/ Staub and the enamel in the lid started chipping almost right away, and I wish I had just saved up for a Le Creuset or a Staub to begin with.
it should work with marmite too.. either added to the current recipe or even as a substitute for teh beer flavour if you only have the "too hoppy" beer.
Just as I'm thinking that would go good on rice or a nice wide egg noodle, Jules mentions rice. I'm a Hop Head and love a good Double IPA. I've learned not to use them when cooking anything that's going to reduce by more than a small percentage.
Hi Glen, could you tell me if that Chicago Recipe cookbook (I was looking at and commented on an old video for creamed brain recipe!) is mostly meat/organ based recipes? I think I want to buy that book! 😊
My mom used to make Drunken Meatballs - the sauce was just ketchup & beer in about equal amounts I think. Simmer for a few hours to cook down & thicken.
I’ve got some ground moose meat in the freezer. I think I know what I’m doing with it now. UPDATE: I made this with a mix of Moose and Pork. Turned out pretty good. I’m still not sold on the beer flavour. Even though I sweetened the sauce, that underlying bitterness Is not my thing.
I want to do this. Turns out i have a lot of apple sauce and i need to use it. Not used with sweet meat, what quantity of apple sauce should go in there ? 150-200g ? More ?
I would use a low IBU brew. If your crew is a bunch of Hop Heads, add a splash of IPA at the end. As Glen mentions, the bitterness will increase as the liquid reduces.
