Beer Braised Onions and Porter Meatballs

The secret ingredient here to compliment our delicious porter meatballs is the beer braised onions…so worth it and so yummy!

10 mins
30 mins

Ingredients

  • 2 pack Hellers Porter meatballs
  • 3 white onions skin left on root end removed
  • 2 x 330ml cans lager
  • 1 beef stock cube
  • 2 sprig thyme
  • 1 sprig rosemary
  • 1 bayleaf
  • 2 tbsp butter
  • 4 garlic cloves peeled and sliced in half
  • 4 tbsp plain flour
  • 500ml beef stock heated
  • chopped parsley to garnish
  • crusty bread or mash to serve

  1. Place the onions, beer, beef stock cube and herbs into a medium saucepan and bring up to the boil. Allow to simmer for 20 mins or until the onions are soft when pierced with a knife then drain. Remove onion skins and slice onions in half then into thirds and set aside

  2. Brown off the meatballs in a large deep sided fry pan then add garlic cloves and butter, cook for 1 min. Sprinkle with flour and toss the meatballs until evenly coated and cook 1 min

  3. Pour in beef stock and gently simmer until the meatballs are thoroughly cooked and the sauce has thickened slightly.

  4. Add the beer onions and simmer a further 5 mins then transfer to a serving dish

  5. Garnish with roughly chopped parsley and serve with crusty bread or soft polenta or mash