Rye Meatballs & Pasta

Alaskan Winter Ale (with spruce tips, yum!)

The only bread I had was Rye, so I put a few slices in the oven at 175 for about half an hour. I then ground them to crumbs in a food processor. They came out very tasty, the bread really added a lot of depth to the flavor.

Next time I'll use more breadcrumbs, I think they could have been a bit more tender.

-Bryan