• [Main Dishes]
• [Slow Cooker]

Beer-Braised Meatballs

• Preparation Time15 minutes
• Cooking Time 3 hrs 30 minutes
• Source The Australian Women's Weekly Slow-Cooker Comfort Food

• 1 KiloGram beef mince
• 2 egg  (lightly beaten)
• 1 Cup sourdough breadcrumbs  (I used normal)
• 2/3 Cup parmesan cheese  (finely grated)
• 1/2 Cup flat-leaf parsley  (fresh, finely chopped)
• 1/4 Cup olive oil
• 2 brown onions  (medium, chopped finely (I used one))
• 4 garlic  (crushed)
• 2 whole red chillies  (chopped finely, I left this out)
• 2 Tablespoon plain flour
• 1 1/2 Cup beer
• 1 Cup beef consomme  (I used stock)
• 1/4 Cup barbecue sauce
• 1 Tablespoon worcestershire sauce
• 1/4 Cup flat leaf parsley
• 2 Tablespoon lemon rind  (finely sliced)

1. Combine beef, egg, breadcrumbs, parmesan and parsley in a medium bowl, season. Roll rounded tablespoons of mixture into balls. Place onto a tray.
2. Heat half the oil in a pan, cook meatballs in batches, turning often, for 10 minutes until browned. Place into cooker.
3. Heat remaining oil in pan. Cook onion, garlic, and chilli, stirring for 5 minutes or until onion softens. Add flour, cook stirring for 2 minutes. Gradually stir in beer, then consomme and sauces, bring to the boil. Transfer to slow cooker.
4. Cook, covered, on low for 3 hours. Season to taste.
5. Serve meatballs sauce, top with parsley and rind.
6. Accompany with mashed potatoes or crusty bread.
7. Suitable for freezing.