This is a hearty yet simple to make meal – ideal for midweek. The addition of Samuel Smith’s Taddy Porter gives a satisfying intensity of flavour to this tasty dish. Samuel Smith’s Taddy Porter is a very dark beer, made with malted barley, cane sugar, roasted malt, yeast and hops and brewed using well water from our 1758 well and fermented in stone Yorkshire squares. It’s fairly full in body and packed with flavour with the intense, dry tangy character of roasted barley.
- 1 loaf sourdough bread
- 240ml / 8 1/2 oz milk
- 1 kg / 2 pounds minced beef
- 80ml / 2.8 fl oz Worcestershire sauce
- salt and freshly ground pepper
- large handful fresh parsley leaves, finely chopped
- 4 rounded tablespoons of prepared horseradish
- 6 cloves of garlic, grated or made into a paste
- 1 egg
- 2 tablespoons Olive Oil
- 1 bottle Taddy Porter
- 300ml beef stock
- 350ml /12 fl oz sour cream
- 25g /90oz minced fresh chives
- 60ml /2 fl oz Double cream
- 1 bunch watercress, stemmed
- Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
- Combine the minced beef, Worcestershire sauce and some salt and pepper in a large bowl.
- Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
- Heat a cast-iron frying pan or skillet or large, wide heavy-bottomed pan over medium-high heat. Add the olive oil to the hot pan, then cook the meatballs until browned. This should take 7 to 8 minutes.
- Add the beer and cook for 1 minute to reduce it slightly. Add the stock, cover the pan with foil and cook for 12 to 15 minutes, shaking the pan occasionally.
- Cut the remaining bread into slices and make it into toast.
- Combine the sour cream, chives, double cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
- Serve the meatballs with the sour cream dipping sauce and hunks of toasted bread.