Meatballs in beer dough

Recipes - Meatballs in beer dough



  • 400 grams white flour
  • 20 grams fresh yeast
  • 50 ml olive oil
  • ½ teaspoon of salt
  • 250 ml beer


  • 400-500 ground beef
  • egg
  • 2-3 slices of bread soaked into milk and then pressed
  • one onion finely chopped
  • teaspoon garlic powder
  • salt
  • pepper
  • 2 slices smoked bard, chopped

Directions for Meatballs in beer dough

Gaby offers very clear instructions on how to make this delicious recipe:

Dough: Mix yeast with a bit of warm milk, sprinkle some flour over it and let it rest until it gets a bit foamy. Then add it over the flour along with beer, salt and oil and mix by hand for 5 minutes until you get an elastic, non-sticky dough. Split the dough in 18 equal parts. Make small balls that you flatten with the kitchen roll. Place a bit of meat in the middle of each circle of dough. Then bind the margins of the circle together, closing the meatballs in these dough sockets.  Flatten them a bit by hand.

Smear a bit of butter on the bottom and the sides of a thermoresistent tray. Place the balls with the binding place facing downwards. Keep them in a warm place for 15-30 minutes. Preheat oven and bake them on medium heat for about 30-40 minutes, until they get a nice colour. Serve with tomato sauce, pickled paprika or whatever garnish you prefer. Enjoy!

Tags: meatballs, beer, floyr, fresh yeast, olive oil, salt, ground beef, milk, garlic, recipes Breakfast & appetizers

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