• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Stout Meatballs with BBQ Sauce

1 hour 20 minutes
4.77 from 21 votes
18 Comments
Jump to RecipePrint RecipeJump to Video
  • 153
  • 55
by: Joanna Cismaru
09.01.19

This post may contain affiliate links. Please read my disclosure policy.

These Stout Meatballs with BBQ Sauce are everything you’ve ever dreamed of and more! 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.

a bowl full of meatballs over mashed potatoes covered in sauce

I’m so excited to share this recipe with you because this literally is one of my all time favorite meatball recipes ever! The stout for this dish is in both the meatballs and in the BBQ sauce, so you will definitely taste it. The BBQ sauce is very simple to make but the end result is incredible. The stout is what makes the sauce look super glossy and loads it with flavor.

Don’t be afraid that it will taste boozy because it won’t. The alcohol evaporates during the cooking process, leaving you with a rich and tasty sauce. Adding the stout to the meatballs themselves tenderizes the meat a bit and makes them juicier, plus adds a lot of flavor.

What Is Stout?

Stout is a dark beer, a super dark beer. You get tons of flavor from cooking with stouts as they’re chock full of coffee, caramel, and chocolate notes. So they’re a perfect addition to dark and rich sauces like the one we’re creating today! My favorite stout is the classic, Guinness, but feel free to use whichever you prefer!

a braiser filled with meatballs and tons of bbq sauce

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Meatballs

  • Meat – We’re using both ground beef and pork today for juicy meatballs with lots of depth of flavor. You can use only beef or only pork. Ground lamb can also be used.
  • Breadcrumbs – I used panko but you can substitute it for any breadcrumbs you have on hand.
  • Egg – The binder in our meatballs. If you’re egg free you can use 1/4 cup of ricotta per egg.
  • Beer – I used stout today, trust me you want to look for something dark, no lagers allowed.
  • Seasoning – Salt and pepper.
  • Spices – Cumin and cayenne pepper.
  • Aromatics – Fresh garlic and onion.

BBQ sauce

  • Olive oil – We want a nice neutral tasting oil to be the liquid base of our homemade sauce.
  • Garlic – Use as much or little as you like.
  • Sauces – Soy sauce, Worcestershire sauce, and sriracha to add depth, heat and lots of flavor.
  • Sugar – You’ll need brown sugar to add rich molasses notes to our dish.
  • Smoked paprika – This spice will add sweetness and a great smoky note to our dish, be sure to look for something high quality.
  • Seasoning – Salt and pepper to taste.
  • Parsley – Chopped up fresh and sprinkled liberally on top.
a bowl of meatballs over mashed potatoes with tons of sauce

How To Make Stout Meatballs

  1. Preheat your oven: To 400 F degrees. Line a cookie sheet with parchment paper; set aside.
  2. Combine the meatballs: 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.
  3. Bake the meatballs: Place the meatballs onto the prepared baking sheet and bake for about 30 to 40 minutes or until golden brown.
  4. Start the sauce: Start making the sauce while the meatballs are baking. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds until aromatic.
  5. Finish the sauce: Add all of the remaining sauce ingredients, except for the parsley, and whisk well. Bring to a boil, then turn down the heat to a simmer and cook for about 15 minutes or until the sauce has thickened and reduced by about half.
  6. Finish the dish: Add the meatballs to the sauce and toss them around making sure they are fully covered in sauce. Simmer for another 5 minutes. Garnish with fresh parsley and serve over mashed potatoes.

What Can I Serve With Stout Meatballs

You want something that soaks up all that rich, hearty sauce. You will love the final outcome, no matter how you slice it!

  • Mashed Potatoes
  • Creamy Polenta
  • Fluffy white rice
  • Spaghetti, to twirl around in your beautiful rich sauce!
a spoon scooping 3 meatballs out of a braiser filled with sauce and meatballs

Baked Or Fried?

If you’d like to fry these meatballs, more power to you! Believe me these bad boys taste just as good baked or fried. Just follow these steps below after forming your meatballs to fry them up.

  1. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook.
  2. If you’re using a large skillet all meatballs should fit in one batch otherwise, you might have to fry them in a couple batches.
  3. Cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside.

Other Ways To Cook

Slow cooker

Follow the instructions for forming the meatballs but place in your slow cooker instead. Make the sauce before hand and cover the meatballs with the sauce and cook on low for 6 – 8 hours.

Pressure cooker

Add your sauce to the pot first, followed by the meatballs. Cook on the manual setting on high for 7 minutes. Allow the pressure to release naturally before removing the lid, this step takes about 10 minutes.

Can I Use Other Kinds Of Meat In My Meatballs?

You definitely can, that’s the great thing about meatballs – they’re a blank canvas! Today I blended ground pork and beef but you can use any kind of ground meat you would like. Chicken, turkey, veal, or even sausage removed from its casing are all perfectly delicious substitutes.

closeup of a bowl of meatballs over mashed potatoes covered in sauce

Some Tips

  1. If you find your meatballs are a bit dry, try cubing up some bread nice and small and soaking in a bit of milk before incorporating into the meatballs. This is a traditionally Italian way of ensuring moisture.
  2. Don’t crowd your pan when frying these up, this is to ensure that meatballs brown properly.
  3. 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 especially if frying.
  4. If you’re still having trouble with your meatballs, try referencing this page to trouble shoot what exactly is going wrong.

Leftovers

These meatballs can be stored in an airtight container in the fridge for 3 – 4 days. This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around 3 months frozen just allow to thaw in the fridge overnight and reheat on the stove top when ready to eat!

More Must Try Meatballs:

  • Salisbury Steak Meatballs
  • Moroccan Meatballs
  • Meatballs with Mushroom Sauce
  • Porcupine Meatballs
  • Thai Meatball Lettuce Wraps
  • Cheesy Chicken Meatball Rolls
  • Firecracker Chicken Meatballs
  • Turkey Meatballs
  • Easy Meatballs

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

side view shot of a bowl of mashed potatoes topped with stout meatballs with beer and bbq sauce

Stout Meatballs with BBQ Sauce

4.77 from 21 votes
Prep: 20 mins
Cook: 1 hr
Total: 1 hr 20 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
These Stout Meatballs with BBQ Sauce are everything you've ever dreamed of and more! 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.

Equipment

  • 12-inch Cast Iron Skillet
  • Aluminum Baking Sheet (2 pack)

Ingredients

For Meatballs

  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin ground
  • 1/2 cup Panko breadcrumbs
  • 1/2 cup stout beer (I used Guinness)

For BBQ Sauce

  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1/3 cup soy sauce
  • 4 tbsp Worcestershire sauce
  • 1 tbsp Sriracha sauce
  • 2 cups stout beer
  • 4 tsp smoked paprika
  • 2/3 cup brown sugar
  • 6 oz tomato paste (1 can)
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 tbsp fresh parsley chopped, for garnish
US Customary – Metric

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 making the sauce while the meatballs are baking. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds until aromatic. 
  • Add all of the remaining sauce ingredients, except for the parsley, and whisk well. Bring to a boil, then turn down the heat to a simmer and cook for about 15 minutes or until the sauce has thickened and reduced by about half.
  • Add the meatballs to the sauce and toss them around making sure they are fully covered in sauce. Simmer for another 5 minutes.
  • Garnish with fresh parsley and serve over mashed potatoes.

Video

Recipe Notes

  1. 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.
  2. 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.
  3. Nutritional information assumes about 5 meatballs and sauce per serving with sauce, no mashed potatoes.
  4. These meatballs can be stored in an airtight container in the fridge for 3 – 4 days. This recipe also freezes quite well so just be sure to separate the balls from the sauce in airtight containers and store. Each should last around 3 months frozen just allow to thaw in the fridge overnight and reheat on the stove top when ready to eat!
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 5meatballsCalories: 451kcal (23%)Carbohydrates: 33g (11%)Protein: 25g (50%)Fat: 23g (35%)Saturated Fat: 8g (50%)Cholesterol: 119mg (40%)Sodium: 1132mg (49%)Potassium: 757mg (22%)Fiber: 2g (8%)Sugar: 23g (26%)Vitamin A: 970IU (19%)Vitamin C: 10mg (12%)Calcium: 74mg (7%)Iron: 4mg (22%)
Course:Dinner, Main Course
Cuisine:American
Keyword:bbq sauce, meatballs, stout meatballs
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

a fork taking a bite from the chicken alfredo bake skillet
Previous Post
Easy Chicken Alfredo Pasta Bake
a bowl of egg drop soup with a spoon in it
Next Post
Egg Drop Soup

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Franca says

    July 1, 2020 at 8:13 am

    Jo,
    I love your website and your recipes, in particular because it is a CANADIAN site!
    I was so disappointed when I opened up your email this morning to find 4th of July recipes (on Canada Day!).

    Reply
    • Jo Cooks Team says

      July 2, 2020 at 10:01 am

      We are so proud to be Canadian! A big number of our readers are from the USA, so we posted a nice and big 4th of July round-up 🙂 The emails will send out our most recent post. You can absolutely use that post for Canada Day inspiration! I definitely did.

      Reply
  2. Mary says

    June 2, 2020 at 9:45 am

    5 stars
    This is one of our regular recipes, I’ve made it so many times, and it’s really spot on. Typically I do all beef for the meatballs since that’s what we always have, and it works great. We usually bake them as written, but I’ve also done a crockpot variation for parties that works super well– I bump up the temp to 425, and cook until just browned on the outside, then pop them in the slow cooker smothered in the sauce on Low for an hour or two and they’re good to go, or put the crock in the fridge and reheat at party. And don’t get me started on this sauce. DYNAMITE! I use it for everything, meatballs, ribs, brisket, pulled pork, it’s my go-to BBQ sauce, seriously such a great recipe and everyone we’ve made it for raves over it. <3

    Reply
  3. Tammy says

    September 13, 2019 at 11:11 pm

    5 stars
    Heaven help me! This was delicious! I made this recipe for the first time this week, and we loved it. This will absolutely be going on the regular rotation. Even on a weeknight, it’s a quick meal that will stick to your ribs.

    Reply
  4. Drooling Foodies says

    April 12, 2018 at 3:15 pm

    5 stars
    Hey! Lovely Recipe. How about we add a bit of peri peri sauce to this?

    Reply
  5. Raksha Kamat says

    June 28, 2017 at 4:02 am

    5 stars
    nice pictures. looks good

    Reply
  6. Raksha Kamat says

    June 28, 2017 at 3:57 am

    5 stars
    Looks delicious. Loved the clicks.

    Reply
  7. Priya Shiva says

    May 4, 2017 at 1:12 am

    Dish looks yummy and excellent presentation!

    Reply
  8. Sherre says

    May 3, 2017 at 9:28 pm

    5 stars
    Delicious! Very flavorful sauce for the meatballs. This recipe is one I will make more often. Thanks for sharing!

    Reply
  9. Slaveya says

    April 25, 2017 at 8:39 am

    5 stars
    These meatballs look absolutely delicious! I’d love to give this recipe a try!

    Reply
  10. Sara @ Last Night's Feast says

    April 24, 2017 at 5:36 pm

    These look amazing!

    Reply
    • Joanna Cismaru says

      April 24, 2017 at 7:17 pm

      Thank you! Hope you give them a try!

      Reply
  11. Nagi says

    April 24, 2017 at 2:52 pm

    5 stars
    I’m not a beer drinker but I’ll still be your best bud if you make these for me!!! ? HAIL to the Meatball Queen! ?

    Reply
    • Joanna Cismaru says

      April 24, 2017 at 4:31 pm

      LOL You are quickly becoming one too, my friend!

      Reply
  12. Deborah says

    April 24, 2017 at 1:25 pm

    Funny your post shows meatballs today, I was just asking mt brother if he knew / had any good recipes for meatballs as I want to make some and keep in the freezer.
    What recipe would you suggest as an all around versatile meatball. I want one that I can use for a meatball sandwich with a tomato sauce?
    Thanks,

    Reply
    • Fenne Kieken says

      April 24, 2017 at 1:37 pm

      Oh that’s a tough one..so many meatball recipes to choose from but the godfather meatball sub one should work for you.
      http://www.jocooks.com/sandwiches/godfather-meatball-sub/

      Reply
  13. Cindy says

    April 24, 2017 at 8:57 am

    Can these be made in the crockpot? They sound delicious.

    Reply
    • Fenne Kieken says

      April 24, 2017 at 11:21 am

      Yes you could make these in a crock pot and they are soooo good

      Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
moo shu pork in a white bowl with a pair of tongs.

Asian

closeup of italian mac and cheese in a white bowl with a big serving spoon.

Italian

chimichangas on a serving platter on a bed of lettuce garnished with salsa and sour cream.

Mexican

a bunch of crepes folded on a plate.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

2985shares
  • 153
  • 55