Pancetta rolls in beer sauce

Ingredients for 4 servings:

• 1 roll from the day before
• 1 garlic clove(s)
• 4 shallots
• 3 tbsp butter
• 500 g minced meat, mixed
• 1 egg(s)
• salt and pepper
• ½ tsp paprika powder
• 12 slices of pancetta
• 2 tbsp oil
• 1 tsp tomato paste
• 250 ml beer (Altbier)
• 100 ml beef stock
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Soak the bread roll in water, then squeeze out any excess water. Chop the garlic and 1 shallot, sauté in 1 tablespoon of butter, then knead with the minced meat, egg, bread roll, pepper, salt, and paprika. Form the meatballs into 12 rolls. Wrap tightly with a slice of pancetta and fry in hot oil for 10 minutes. Remove the rolls from the pan and keep warm in the oven at approximately 80°C. Cut the remaining shallots into eighths and sauté them in the remaining frying fat with 2 tablespoons of butter. Stir in the tomato paste, deglaze with beer, and reduce by half. Add the stock, season, and simmer for 10 minutes. Thicken with cornstarch dissolved in water. Serve the rolls with the sauce. 515 kcal per serving.