Stout Meatballs with Beer BBQ Sauce

Stout Meatballs with Beer BBQ Sauce

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These meatballs are perfect for the big game! What could be better than beef 'n' beer in mouth-sized bites? Perfect for tailgating, or watching the game at home.

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Stout Meatballs with Beer BBQ Sauce
These meatballs are perfect for the big game!
Ingredients:
  • For the meatballs:
  • ½ lb (250g) ground beef
  • ½ lb (250g) ground pork
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) onion powder
  • 1⁄4 tsp (1 mL) cumin
  • 1⁄4 tsp (1 mL) cayenne pepper
  • 1⁄2 tsp (2 mL) salt
  • 1 egg
  • 1⁄4 cup (60 mL) breadcrumbs
  • 1⁄4 cup (60 mL) stout beer (Like Guinness)
  • For the sauce:
  • 1 Tbsp (15 mL) olive oil
  • 4 cloves garlic, minced
  • 1 cup (250 mL) stout
  • 1/3 cup (75 mL) brown sugar
  • 3 Tbsp (45 mL) tomato paste
  • 2 Tbsp (30 mL) Worcestershire sauce
  • 1/3 cup (75 mL) soy sauce
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) onion powder
  • 1 1⁄2 tsp (7 mL) Sriracha or other hot sauce
Method:
In a large bowl add all the meatball ingredients, mix with your hands until just combined. Don't overmix! Place in the fridge to chill for 1 hour or up to 1 day.While chilling make the sauce.In a pot over medium high heat, add the oil and the garlic; stir and fry for about 30 seconds. Add all of the remaining sauce ingredients; stir and simmer until thickened and reduced, about 15 minutes. Preheat oven to 400ºF (200ºC).Using a scoop and your hands, form meat balls same size as a pin-pong ball.Place on a parchment paper covered cookie sheet. Cook in the preheated oven for 15 minutes.Heat 2 Tbsp olive oil in a skillet over medium high heat until hot. Add the partially cooked meat balls, and cook until they start to brown. Reduce heat and add the sauce, cooking at a simmer until meatballs are glazed and sauce is very thick.
Details:
Prep time: Cook time: Total time: Yield: About 28 meatballs
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