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Savory Meatball-Stuffed Pretzel Rolls with Cheesy Ale Sauce
Indulge in these flavor-packed meatball-stuffed pretzel rolls, topped with a gooey cheesy ale sauce. Perfect comfort food for meat lovers!
Get ready to elevate your bread game with these Savory Meatball-Stuffed Pretzel Rolls. Imagine the classic soft pretzel, but supercharged with juicy, flavorful meatballs right in the center. As if that wasn't indulgent enough, we're drenching them in a creamy, cheesy ale sauce that will have you savoring every bite. This recipe is a delightful mashup of hearty comfort food and a bakery favorite, giving you a reason to skip the takeout and indulge at home.
These rolls are perfect for impressing guests or treating yourself to a cozy night in. The tender meatballs are packed with savory herbs and spices, nestled inside a chewy pretzel roll that's been baked to golden perfection. The rich, gooey cheese sauce infused with the subtle notes of ale will have your taste buds singing. This is not just a dish; it's an experience worth every decadent bite.
Recipe Overview
Prep Time
40 mins
Cook Time
25 mins
Total Time
65 mins
Servings
6
Calories
650 kcal
per serving
Cuisine
Italian
Indulge in these flavor-packed meatball-stuffed pretzel rolls, topped with a gooey cheesy ale sauce. Perfect comfort food for meat lovers!
Ingredients
- • ground beef: 1 lb (450g)
- • Italian sausage: 1/2 lb (225g), casings removed
- • breadcrumbs: 1/2 cup
- • grated Parmesan cheese: 1/4 cup
- • egg: 1 large
- • garlic powder: 1 tsp
- • onion powder: 1 tsp
- • dried oregano: 1 tsp
- • salt: 1 tsp
- • black pepper: 1/2 tsp
- • warm water: 1 1/2 cups
- • active dry yeast: 2 1/4 tsp
- • sugar: 1 tbsp
- • all-purpose flour: 4 cups
- • butter: 3 tbsp, melted
- • baking soda: 1/4 cup
- • coarse salt: for sprinkling
- • cheddar cheese: 2 cups, shredded
- • cream cheese: 4 oz, softened
- • pale ale: 1/2 cup
- • milk: 1/2 cup
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- 2 In a large bowl, combine the ground beef, Italian sausage, breadcrumbs, Parmesan, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined. Form into 12 small meatballs and place on a separate baking sheet. Bake for 15 minutes or until cooked through. Set aside to cool.
- 3 In another bowl, dissolve the yeast and sugar in warm water. Allow it to sit for about 5 minutes until it becomes frothy. Gradually add the flour and melted butter, mixing to form a smooth dough. Knead on a floured surface for about 5 minutes until elastic.
- 4 Divide the dough into 12 equal pieces. Flatten each piece and wrap it around a meatball, pinching the edges to seal.
- 5 Bring a large pot of water to a boil and add the baking soda. Carefully drop the dough-wrapped meatballs into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
- 6 Sprinkle each roll with coarse salt. Bake in the oven for 15 minutes or until golden brown.
- 7 While the rolls are baking, make the cheesy ale sauce. In a saucepan, combine cheddar cheese, cream cheese, ale, and milk over medium heat. Stir continuously until the cheese is melted and the sauce is smooth.
- 8 Serve the pretzel rolls warm, drizzled with the cheesy ale sauce. Enjoy the gooey, savory goodness!
Serving Suggestions
- • These savory meatball-stuffed pretzel rolls are a meal on their own but pair beautifully with a crisp, refreshing salad or roasted vegetables for a complete feast. For a truly indulgent experience, serve with a side of tangy pickles or a zesty coleslaw to cut through the richness. Beverage-wise, a cold glass of your favorite pale ale or a malty amber beer will complement the cheesy sauce perfectly. For a non-alcoholic option, try a ginger beer or a sparkling lemonade to refresh your palate between bites.
Storage Tips
Store any leftover pretzel rolls in an airtight container in the refrigerator for up to 3 days. To reheat, wrap them in foil and warm in a 350°F (175°C) oven for about 10 minutes until heated through. The cheesy ale sauce can be stored separately in a sealed container in the refrigerator for up to 3 days and reheated in a saucepan over low heat, stirring occasionally.
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