Chop the onion and cleaned pepper finely. Mix them with the mince in a bowl and add spices to taste and chopped parsley. Pour in the beer and knead the mince well. Let the mixture sit in the fridge for one day, for the aromas to blend together.
The secret to beer meatballs is to grind the mince again the next day. If you don't have a meat grinder, just knead the mince again very thoroughly.
Form meatballs from the mixture, flatten them with moistened palms - keep a bowl of water with a little vinegar nearby.
Grill thus prepared meatballs on both sides on a highly heated grill that you've buttered.
The garnish for the beer meatballs is entirely up to you.