Spicy Meatballs with Sauce

28 March 2017


This month, our foodpairing gets a little bit spicy. We’ve chosen a snack that’s not only salty and tasty, but also spicy. Torpah 90, a bitter beer that has a lot in common with IPA (Indian Pale Ale) beers, is the perfect match: its resinous consistency cleans the palate after every mouthful. The hoppy character of the Torpah 90 goes well with the spicy notes of the meat and sauce. But make sure you don’t add too much spice. Make everything taste fresh by adding a bit of coriander and parsley.


INGREDIENTS (for 4 people):


  • 500 g ground beef
  • 1 tsp harissa
  • 1 egg
  • 2 garlic cloves
  • Fresh coriander & parsley
  • breadcrumbs
  • olive oil
  • Salt, pepper


  • 3 egg yolks
  • 1 tbsp ordinary vinegar
  • 1 tbsp mustard (Dijon)
  • 0.3 L sunflower oil or groundnut oil
  • ½ tsp sambal oelek
  • 1 tbsp warm water
  • Freshly cut parsley
  • Salt, pepper

To serve: Fresh parsley (for the sauce)

Equipment: Blender, toothpicks.




  • The base is mayonnaise, a sauce that can be tricky. Try to have the ingredients ready beforehand, out of the fridge, at room temperature.
  • Separate the yolks from the whites and put them in an oblong container (a 1L measuring cup is ideal). Add the ordinary vinegar, mustard and warm water. Mix everything together in the blender. Keep on blending and start adding the oil slowly. Move the blender up and down. The sauce will thicken very quickly. Add some sambal oelek, parsley, salt and pepper to your taste.
  • Put the mayonnaise mix in the fridge and chop up the fresh parsley & coriander. Reserve some chopped parsley for the sauce.


  • Put ­the ground beef in a bowl and mix it with all the other ingredients. If the mixture is too moist, add some bread-crumbs. Try experimenting with the harissa and taste the result. Don’t make it too spicy, as it will affect the beer later on. Roll the mixture into small balls.
  • Heat up some oil in a pan and bake the meat until it’s nice and crispy. Serve hot.­­




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