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Beef meatballs with black beer Cheddar Perron

6 to 8 portions


  • 10 ml (2 tsp.) salted butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 125 ml (½ cup) La Criminelle by La Voie maltée, or another black beer
  • 1 slice bread, in crumbs
  • 125 ml (½ cup) milk
  • 1 egg
  • 680 g (1½ lbs.) lean ground beef
  • 45 ml (3 tbsp.) fresh parsley, chopped
  • 170 g (6 oz.) Cheddar Perron with La Criminelle black beer cheese, grated
  • Salt and freshly ground pepper
  • 60 ml (¼ cup) mayonnaise
  • 60 ml (¼ cup) sour cream
  • 30 ml (2 tbsp.) fresh chives, chopped


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  • In a saucepan, melt the butter over medium heat and cook the onion and garlic for 5 minutes. Transfer half of the onion and garlic to a bowl and let cool. Pour the beer into the saucepan and reduce almost completely. Remove from heat and let cool.
  • In a large bowl, combine the bread crumbs and milk. Let the bread soak for a bit before breaking it up with a fork. Add the egg and beat well. Add the ground beef, parsley, grated cheese and cooled onion and garlic mixture. Season generously with salt and pepper.
  • Preheat oven to 220°C (425°F). Roll the beef into 2.5 cm (1 inch) meatballs and place them in a baking dish. Bake for 15 to 20 minutes.
  • Meanwhile, in a bowl, mix the onion, garlic and beer mixture with the mayonnaise and sour cream. Season with salt and pepper and add the chives.
  • Serve the meatballs with the beer sauce as a dip.



  • The cooked meatballs and the sauce will keep in the refrigerator for 4 to 5 days. The meatballs can also be set aside in the freezer or refrigerator before cooking.


Aromatic and supple

These medium-bodied wines offer supple tannins that of ten carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla).

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