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Stout Meatballs with BBQ Sauce
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.
- 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)
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.
- 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 with sauce, no mashed potatoes.
- 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!
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 5meatballs | Calories: 451kcal | Carbohydrates: 33g | Protein: 25g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 1132mg | Potassium: 757mg | Fiber: 2g | Sugar: 23g | Vitamin A: 970IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 4mg