In a bowl, mix the ground beef, veal, and sausage with the breadcrumbs, egg, parmesan, parsley, salt, and pepper.
Form evenly sized meatballs.
Heat the oil in a pan and brown the meatballs on all sides.
Pour the beer into the pan and let it cook over medium heat until the liquid reduces and forms a creamy sauce.
Serve the meatballs hot, accompanied by the beer sauce.
Pan
Bowl
Store in the refrigerator in an airtight container for up to 2 days.
Also suitable for children as the alcohol from the beer evaporates during cooking.
Italy, Emilia Romagna
| Energy (kcal) | 223.99 |
| Carbohydrates (g) | 3.11 |
| of which Sugars (g) | 0.19 |
| Fat (g) | 14.83 |
| of which Saturates (g) | 2.18 |
| Protein (g) | 17.38 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.23 |
