Sage and Lemon Meatballs Braised in Beer Broth with a Light Parmesan Sauce

Thinking a little outside the box this time I was trying to come up with something to do with ground beef for our "Prince Spaghetti Wednesday Dinner" since I had the meat already in my refrigerator, but I wanted something new and fresh and more summary than just plain old meatballs since we have been having crazy hot weather on the west coast or a hearty meaty pasta dish that we will be exploring in plenty during the upcoming "-ber" months.  This hit the spot.  Still a wonderful dish for those colder winter days when you just want a change from the same-old pasta and meatball dish.  The lemon adds a nice summery sweet and fresh flavor and the sage is subtle but gives a light aroma that is not the heavy standard Italian spice mix kind of blend.  Combined with a lemony Parmesan sauce that is not a thick or heavy as a traditional alfredo, but complements the pasta and meatball flavors perfectly.

Sage and Lemon Meatballs Braised in Beer Broth with a Light Parmesan Sauce

1 lb ground sirloin
1 Tbsp dried minced onion
1/4 tsp garlic salt
1/4 cup Parmesan cheese, grated fine
1/4 cup breadcrumbs
2 Tbsp dried sage or 1 Tbsp fresh finely chopped sage
zest of 1 large lemon
1 wheat beer (Blue Moon Honey Wheat preferred)
1/2 cup chicken stock

1 box pasta of choice (short pasta works best, rigatoni used here)
1/4 cup butter
1/2 cup heavy whipping cream
1/2 cup Parmesan cheese, grated plus additional for garnish
juice from 1/2 lemon
salt and pepper, to taste
fresh basil (optional)


Combine sirloin, onion, garlic, 1/4 cup Parmesan, breadcrumbs, sage, lemon zest and form into balls.  Place in nonstick pan and pour in beer and chicken stock.  Liquid should cover a little over 1/2 the height of the meatballs.  Be sure to leave enough room in the pan so the meatballs do not touch one another.  Simmer for approximately 30 minutes, "flipping" the meatballs about 1/2 way through, until liquid has evaporated and meatballs are cooked through and slightly browned.

Cook pasta per directions on package and drain.

Meanwhile, in a pan with meatballs melt butter.  Add cream and 1/2 cup loosely grated Parmesan cheese and stir until well warmed through.  Add lemon juice (optional), salt and pepper.  Toss with pasta.  Top with additional Parmesan and fresh sage or basil.