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1
Tear the bread into pieces; place in a small mixing bowl and cover with 1/4 cup beer. Set aside.
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2
In a large saute pan over medium-low heat, add 1 tablespoon of the oil. Add the onion and garlic; then add 1/2 teaspoon of salt and cook until the onions and garlic are just soft. Remove from the heat and set aside.
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3
Preheat oven to 200 degrees F.
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4
Run the meat cubes, bread and beer mixture, sauteed onion and garlic through a meat grinder to a large bowl. Add egg yolks lightly beaten with 1/4 cup of beer, the remaining 1 teaspoon of salt, black pepper, coriander-mustard mixture. Lightly mix until well combined. Using your hands, shape the meatballs into rounds.
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5
Heat the remaining 2 tablespoons of oil in the saute pan over medium heat. Add the meatballs (in two batches) and saute until golden brown on all sides, about 10 minutes.
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6
When all the meatballs are sauteed, nestle them in one layer in the same saute pan, pour 1/4 cup of beer into the pan, cover with a lid and braise until they absorbed almost all of the liquid, about 20 minutes.
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7
Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.
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8
To make the Mustard Sauce: Whisk together all of the ingredients in a small bowl , cover and place in the fridge until ready to use.
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9
To make the Easy Sauerkraut: Add the oil to a large skillet over medium heat; add onion, carrots and mushrooms (if using); saute until softened and slightly browned. Add salt and brown sugar; drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the beer and cider vinegar to the pan and cook until the liquid has reduced completely and cabbage is tender but still has a slight crunch.
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10
To serve: Place the Sauerkraut in the bottom of serving plates; then arrange 2-3 meatballs on top; drizzle with Mustard sauce and serve.
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11
If you like to make sandwiches, slice open each roll lengthwise, lightly butter and toast them. Stuff each with the meatballs; top with some sauerkraut, drizzle with the mustard sauce and serve.
