Beer Meatballs

Method

1. Place the mixed minced meat (beef and pork) in a bowl and crumble it well.
2. Add half a glass of milk – the meat will absorb it immediately.
3. Add parsley, one egg, a pinch of salt, and the grated Parmesan cheese. Mix well.
4. Add breadcrumbs little by little until the mixture reaches a soft but workable consistency (the dough should not stick excessively to your hands).
5. Add black pepper and knead briefly to distribute evenly.
6. Shape the mixture into meatballs of equal size and place them on a cutting board.
7. Lightly flour the meatballs, rolling them between your hands to form a thin outer layer.
8. Gently flatten each meatball slightly – they should not be perfectly round.
9. In a large, tall pan, melt butter with a halved garlic clove (skin removed).
10. Once the butter is hot, arrange the meatballs in a single layer covering the bottom of the pan and brown them on all sides, shaking the pan occasionally.
11. Finely chop an abundant amount of onion.
12. Add the chopped onion to the pan, salt lightly, and stir. Cook covered on medium-low heat for about 10 minutes.
13. Add one tablespoon of tomato concentrate and stir well.
14. Pour in a 33 cl (330 ml) can of beer – enough to almost cover the meatballs. Increase heat and bring to a boil.
15. Cover the pan, lower the heat, and simmer for 20 minutes.
16. Remove the lid and let the sauce reduce slightly until creamy.
17. Serve the meatballs with the creamy onion-beer sauce.