Pintxos with meatball, tomato and OMER.

Pintxos omer website


  • 1 focaccia with herbs
  • 1 pack of goat's cheese
  • 1 pack of lamb meatballs
  • 1 bottle of OMER. Traditional Blond
  • 1 packet of tomato passata
  • 1 dash of tomato ketchup
  • 1 box of sun-dried tomatoes
  • 1 stock cube
  • 1 tsp of harissa
  • A few sprigs of flat parsley
  • 1 tsp of icing sugar


For 4 persons - Preparation time 30min.

  1. We use a herb focaccia as a base, make a base with a cutter (of your choice) and bake it briefly in the oven (so that the inside remains soft).
  2. We cook the lamb meatballs half-cooked in a mixture of the beer, the sun-dried tomatoes and the stock cube.
  3. Then colour the meatballs in a pan with butter until they are fully cooked.
  4. Reduce the OMER. to 1/3rd (the sun-dried tomatoes can stay in) and add the same amount of tomato passata, a teaspoon of icing sugar, a tablespoon of tomato ketchup and a little harissa. Now let it boil down to a syrupy mass.
  5. First of all, we cover the edge of the focaccia with the tomato reduction, then a piece of goat's cheese is placed on top, followed by a bit of sun-dried tomato (meanwhile cooked gently in the beer), then a meatball, and then another piece of sun-dried tomato.
  6. Some of the tomato reduction is poured over the pintxos at the end before piercing them with a sprig of parsley as decoration.

Pour a fresh OMER. Traditional Blond and enjoy this food pairing!

DSC 8070 Omer selected HR 3

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