Meatballs in beer dough

Name: Meatballs in beer dough
Ingredients: 400 g ground beef and pork; 1 egg; 60 g bread; 60 ml milk; 1/2 red onion (75 g); 1 teaspoon salt; 1/2 teaspoon ground pepper; 450 g 00 white flour; 20 g fresh yeast; 250 ml beer; 1/2 teaspoon salt; 50 ml olive oil

Diverse - Meatballs in beer dough by Teodora K. - Recipia

Meatballs in beer dough bake until the outside turns golden, while the middle is filled with ground meat, onion and soaked bread. I make them small, so one fits inside each piece of dough. Prep: 30 minutes. Cook: 50 minutes. Rest: 20-30 minutes. Total: 100-110 minutes. Serves: 5. About 690 kcal and 27 g protein per serving.

Ingredients

For the meatballs

400 g ground beef and pork
1 egg
60 g bread
60 ml milk
1/2 red onion (75 g)
1 teaspoon salt
1/2 teaspoon ground pepper

For the dough

450 g 00 white flour
20 g fresh yeast
250 ml beer
1/2 teaspoon salt
50 ml olive oil

Preparation

1. Put the ground meat in a bowl. Add the egg, bread soaked in milk and squeezed well, finely chopped red onion, 1 teaspoon salt and 1/2 teaspoon pepper. Mix, then put the bowl in the fridge while you prepare the dough. 2. In another bowl, mix the sifted flour with the fresh yeast. Pour in the beer, add 1/2 teaspoon salt and the olive oil, then knead for 5 minutes, until the dough is elastic and no longer sticks to your hands. 3. Divide the dough into 20 pieces and the meat mixture into 20 small meatballs. Roll each piece of dough into a round, put a meatball in the middle and pinch the edges together over it to seal. 4. Put the buns on a baking sheet lined with parchment paper and leave them in a warm place for 20-30 minutes, until they puff up slightly. 5. Bake at 180°C in two batches, for 25 minutes each, until the outside is golden and the meat is cooked through.

Notes

I serve them alongside cabbage salad; they’re a bit like little stuffed rolls, with a meatball in the middle. My baking sheet is small, so I bake them in two batches, 14 and then 6. For the filling, I use ground beef and pork with a little fat, not a very lean mixture, which can dry out as it bakes. The dough just needs to stop sticking to your hands; if you work in too much flour when rolling it out, the outside will be denser. The beer goes into the dough before baking; for an alcohol-free version, use 250 ml sparkling water instead. The flour contains gluten, and the filling contains egg and milk. Once cooled, keep them in a container in the fridge for no more than 3 days.