Beer Balls

Beer Balls

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Catherine Wible


These are a meatball with a twist. Smothered and cooked in beer then finished with sour cream gives these meatballs a whole new twist, but take my word for it they tasted great.


★★★★★ 1 vote

20 Min
15 Min
Stove Top


  • 3 slice
    dried bread
  • 3/4 c
    warm water
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 c
    olive oil
  • 1 1/2 lb
    ground beef
  • 1 pkg
    lipton onion soup mix
  • 1
  • 1 can(s)
  • 2 Tbsp
    minced garlic
  • 1 medium
    onion, chopped
  • 2 Tbsp
    worcestershire sauce
  • 1 c
    sour cream

How to Make Beer Balls


  1. Soak bread in water.
  2. Combine meat, egg, garlic, onion, Worcestershire, salt, pepper and soaked bread in a bowl.
  3. Blend and form into small balls (about 30).
  4. Heat oil and brown balls on all sides.
  5. Sprinkle soup mix over balls, add beer, cover and simmer 10 minutes.
  6. Add sour cream, mix and heat until well blended and heated through. Serve with rice or noodles.

Printable Recipe Card

About Beer Balls

Course/Dish: Beef Meat Appetizers
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy

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