Meatballs in beer dough

Meatballs in beer dough

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We start by preparing the composition for meatballs.

Put in a bowl the minced meat, whole egg, bread put in milk and then squeeze well, finely chopped onion and salt, pepper to taste.

Mix the ingredients well and put the composition in the fridge while we make the dough.

In another bowl put the sifted flour together with the fresh yeast.

Add the beer, salt and mix. Then add the olive oil and start kneading for 5 minutes.

When the dough is elastic and non-sticky, divide it into 20 parts.

Take the meatball composition out of the fridge and make 20 small meatballs.

We spread each part in a round shape, in the middle of which we put a meatball and gather the dough in the shape of a ball.

When we have finished making all the buns, we place them in the tray lined with baking paper and leave them in a warm place for another 20-30 minutes.

When half an hour has passed, put the tray in the oven at 180 degrees.

Serve both hot and cold.

Good appetite !!!

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