- 1 lb Pepperoni
- 1 lb Capicola
- 1 lb Chorizo (cooked)
- 2 Eggs
- 10 Strips uncooked bacon, diced
- 1 1/2 Tbsp Fresh garlic, minced
- 1 1/2 Tbsp Red onion, diced
- 1 bottle (or 12 oz.) Chillwave Double IPA
- 1 Tbsp Red pepper flakes
- 1 tsp Cracked black pepper
- 1 1/4 C Flour
- 2 Tbsp Butter
- 1/2 C Heavy cream
- Sweet pepper drops (for garnish)
In a food processer combine all the meats and eggs and blend until the mixture is smooth and the meats are evenly distributed. Roll the meatballs into 1 inch diameter balls and place on a well-oiled baking sheet. If the mixture is too wet and will not roll into a ball you can use breadcrumbs to make the mixture more tacky. Place the balls 1 inch apart on the tray and bake in a 375 degree oven for 15-20 minutes.
In a saucepan on medium-high heat, cook the bacon pieces rendering out the fat but do not remove the fat. After 2-3 minutes add garlic and onion to the pan and cook until the onions start to become translucent. Deglaze the pan with Chillwave and add the red pepper flakes and cracked black pepper. Bring to a boil and let the beer reduce by 1/4. As the mixture boils slowly whisk in flour and butter. Remove pan from heat and pour the mixture into a standing blender. Turn the blender onto a medium speed and slowly add cream as the blender is running.
Place the meatballs on a platter and pour the gravy right over top. Garnish each with Sweet pepper drops to add color and a bit of sweetness. Serve with toothpicks.