HOUSE PARTY: Copper Alt. Meatballs

Copper Alt Meatballs


Meat Balls

  • 2 slices rye bread
  • 2 pounds ground beef
  • 1/3 cup Worcestershire sauce
  • 1 oz liquid smoke
  • Kosher salt and ground pepper
  • 6 cloves garlic, grated or made into a paste
  • 1 egg
  • 2 tablespoons extra virgin olive oil
  • 1 12oz bottle Zipline copper alt


  • 1 1/2 cups sour cream
  • 1/4 cup minced fresh chives
  • 1/4 cup heavy cream
  • 1 bunch watercress, stemmed
  • 2 tablespoons horseradish


Cube (1/4 inch) rye bread and combine with beef, Worcestershire sauce, liquid smoke, salt and pepper to taste in a large bowl.

Add the garlic and egg and mix until just combined, then form into 2 1/2-inch balls.

Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat.

Add the extra virgin olive oil to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes.

Add the beer and cook for 10 minutes to reduce by half.

Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.

Center dipping sauce on a plate and surround with meatballs.