Stout Meatballs with BBQ Sauce
These Stout Meatballs with BBQ Sauce are EVERYTHING! The name really does say it all! They're juicy, a bit spicy, not to mention they're baked and then drowned in a homemade stout BBQ sauce that is to die for. Yes, the BBQ sauce is made with stout as well! Course: Main Course. Cuisine: American. Author: Joanna Cismaru.
⏱️ Prep: 20 min🍳 Cook: 60 min
Nutrition
459
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 1 lb | 455 g | ground pork |
| 1 lb | 455 g | ground beef |
| 2 | eggs | |
| 1 | large onion, chopped | |
| 4 | cloves garlic, minced | |
| 1 tsp | 5 ml | salt |
| 1/2 tsp | cayenne pepper | |
| 1/2 tsp | ground cumin | |
| 1/2 cup | Panko breadcrumbs | |
| 1/2 cup | stout beer (Guinness) | |
| 2 с.л. | olive oil (for BBQ sauce) | |
| 4 | cloves garlic, chopped (for BBQ sauce) | |
| 1/3 чаша | soy sauce | |
| 4 с.л. | Worcestershire sauce | |
| 1 с.л. | Sriracha sauce (or hot sauce to taste) | |
| 2 чаши | dark beer | |
| 4 ч.л. | smoked paprika | |
| 1/3 чаша | brown sugar | |
| 1 малка консервичка | tomato paste (small can, about 1 tbsp) | |
| — | salt and black pepper to taste |
Instructions
- Preheat your oven to 400 F degrees. Line a cookie sheet with parchment paper; set aside.
- In a large bowl add all the meatball ingredients and mix well using your clean hands. Shape the meat mixture into balls around the size of a golf ball. You should get around 40 meatballs.
- Place the meatballs onto the prepared baking sheet and bake for about 30 to 40 minutes or until golden brown.
- Start the sauce while the meatballs bake. Heat the olive oil in a large pan over medium heat. Add the garlic and stir for about 30 seconds until fragrant.
- Add all the remaining ingredients and stir. Bring to a boil, reduce the heat and let simmer for about 15 minutes or until the sauce thickens and the liquid reduces by about half.
- Add the meatballs (just baked, so they have not formed a crust and the sauce can penetrate) and braise for about another 5 minutes.
- Garnish with fresh parsley and serve over mashed potatoes. Recipe Notes: Before making your meatballs, you can place the meatball mixture in the fridge for 1 hour to up to a day. This will help the meatballs hold their shape while cooking. Since I baked these, I wasn't afraid of them losing shape, but if you choose to fry them instead, you might want to refrigerate the meat first for about an hour. Meatballs with sauce/gravy tend to freeze really well, use an airtight container or ziploc bag. When ready to serve, thaw them out slowly and reheat in a saucepan, or in a microwave. Nutritional information assumes about 5 meatballs and sauce per serving, no mashed potatoes. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.