Beer-Braised Meatballs

  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.

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