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side view shot of a bowl of mashed potatoes topped with stout meatballs with beer and bbq sauce
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4.74 from 23 votes

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: bbq sauce, meatballs, stout meatballs
Servings: 8
Calories: 451kcal


For Meatballs

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

For BBQ Sauce

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


  • 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.



  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.


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