Beer meatballs: the secret to make them creamy and delicious

INGREDIENTS
2 slices of sandwich bread
60ml (1/4 cup) of milk
520g of minced meat
110g of sausage
60g (1/2 cup) of parmesan
1 egg
Pepper
Salt
Flour
Extra virgin olive oil
Rosemary
500ml (2 cups) of beer

METHOD
1. In a small bowl add the sandwich bread and pour the milk over the bread. Let it rest for 10 minutes.
2. In a bowl with the minced meat add the sausage, parmesan, egg, salt, and pepper and mix with a spatula. When all start to combine mix with hands to get a compact mass.
3. Form the meatballs and pass them to the flour covering each one.
4. Pour the oil into the pan, add the rosemary, and let it fry for a few minutes. Remove the rosemary and transfer the meatballs. Fry for a few minutes and then pour the beer over them.
5. Let them cook for 20 minutes, or until the beer evaporates, and then remove from the heat.
6. Serve the meatballs all together on a plate and pour the sauce on top.
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