Beer-Simmered Meatballs and Tomato Sauce

Well, it was bound to happen sooner or later. A beer-centric recipe finally made it into a college cooking blog.  Beer & College: one of the universe's mysterious partnerships.

I'm not a huge drinker, though. (My Mom just did the sign of the cross.) I actually think I cook with it more often than imbibe.  It flavors the food and doesn't leave you with a paralyzing fear of barfing everywhere, relegating you to the couch to watch Father of the Bride 1 AND 2 the next morning. 


I saw this recipe on Serious Eats, and knew I had to make it. Their recipe simmers sausages in beer, which would be equally as delicious, but I've got approximately 1 billion turkey meatballs in my freezer. Also, my roommates and I have kept the same case of beer hanging around for six months. I took the liberty of using it, thus lessening the chances for another morning featuring Steve Martin and the gang.

Beer- Simmered Meatballs and Tomato Sauce    Serves: 2
6 fully cooked (premade) frozen meatballs
1/2 can cheap beer
1 Tbsp. olive oil
1/2 small onion, diced
1 (15 oz) can tomatoes, drained if watery
1-2 tsp. dried italian seasoning
Salt and pepper
Parmesan cheese
Freshly chopped parsley
1.) Pour beer into a pot and bring to a simmer. Add meatballs and cook until warmed through, about 10 minutes.
2.) Meanwhile, add olive oil to a pot over medium heat. Add onion and cook until softened and translucent, about 5 minutes. Add tomatoes, italian seasoning, salt and pepper, and a scoop of the simmering beer into the pot. Add warmed meatballs and cook, covered, on low for 15-20 minutes to let flavors combine. Serve with pasta, cheese, and a sprinkle of parsley.