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Meatballs with Stout BBQ Sauce

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Serve these meatballs alone, or sandwich them in slider buns with pickled onions and melted cheddar cheese.

Makes: 4 dozen meatballs

  • ½ cup fine breadcrumbs
  • ¼ cup grated onion
  • ¼ cup finely chopped parsley
  • 1 large egg
  • 2 cloves garlic, grated
  • 1½ teaspoons salt
  • ½ teaspoon ground pepper
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 tablespoon canola oil
  • 1 cup onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 12 oz. stout
  • 2 cups ketchup
  • 1 tablespoon ground mustard
  • ½ cup cider vinegar
  • salt and pepper to taste



1. Preheat oven to 400°.

2. In a large bowl, whisk breadcrumbs, grated onion, parsley, egg, garlic, salt and pepper. Add beef and pork; gently mix to combine. Using about 2 tablespoons of the mixture for each, form into about 48 meatballs. Place on a baking sheet. Bake until just cooked through, 25 to 28 minutes.

In a large skillet over medium heat, heat oil. Add chopped onion and cook, stirring occasionally, for 5 minutes. Add chopped garlic and cook, stirring constantly, for 30 seconds. Pour in stout and bring to a boil over high heat. Boil for 5 minutes. Stir in ketchup, mustard and vinegar. Reduce heat to a gentle simmer and cook, stirring occasionally, for 10 minutes. Add the meatballs and turn to coat in the sauce.


Choose a American Stout for this recipe

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