Stout Meatballs With Smoky BBQ Sauce
Unleash your tastebuds with these Stout Meatballs, a succulent indulgence that brings the classic comfort food to a whole new level. Each meatball is a burst of flavor, generously seasoned and mixed with stout beer for an earthy depth that will have you savoring every bite. Just imagine the taste of these juicy, tender meatballs, delicately crispy on the outside and mouthwateringly tender on the inside, in perfect harmony with the robust flavor of stout beer. Truly a feast for the senses! But we’re not stopping there. These meatballs are smothered in a homemade BBQ sauce, where sweet meets smoky with an undercurrent of stout beer to tie it all together. The sauce clings to each meatball, delivering a punch of flavor that enhances the richness of the meat. Picture the vibrant glaze of the BBQ sauce with its smoky undertones, making each meatball a glossy, savory delight. Pair these Stout Meatballs with creamy mashed potatoes and your dinner just transformed into a gourmet experience. Brace yourself for an orchestra of flavor, because this dish is a symphony in every bite!
Ground pork and Ground beef: These two types of meat bring a balance of flavor and tenderness to your meatballs. You can also use ground turkey or chicken if you prefer. Eggs: Eggs act as a binder in this recipe, holding everything together. If you have an egg allergy, you can substitute with a “flax egg” (1 tablespoon flaxseed meal + 2.5 tablespoon water). Onion and Garlic: These two aromatic ingredients add a depth of flavor to the meatballs. If you’re not a fan of onion or garlic, you can reduce the quantity or omit them, but they do add significant flavor. Salt, Cayenne Pepper, and Ground Cumin: These seasonings bring out the flavor of the meat and add a nice kick. Feel free to adjust the amounts to your taste. Panko breadcrumbs: These light, crispy breadcrumbs help to give the meatballs a perfect tender texture. If you don’t have panko, you can substitute regular breadcrumbs. Stout beer: The beer acts as a tenderizer for the meat and lends a deep, rich flavor to the meatballs. If you prefer not to cook with beer, you can use beef broth as an alternative.
Olive Oil and Garlic: These ingredients are the base for our BBQ sauce, providing depth of flavor. Soy Sauce and Worcestershire Sauce: These sauces lend a salty, umami flavor to the BBQ sauce. If you’re gluten-free, make sure to use a gluten-free soy sauce or tamari. Sriracha Sauce: This adds a kick of heat to the BBQ sauce. If you don’t like spice, you can reduce the quantity or use a milder hot sauce. Stout Beer: Again, the beer adds depth and richness to the sauce. As with the meatballs, beef broth can be used as a substitute if needed. Smoked Paprika: This adds a smoky flavor to the sauce. If you can’t find smoked paprika, regular paprika could be used, but the smoky flavor will be less pronounced. Brown Sugar: This gives the sauce its signature sweet taste. If you want to make it healthier, you can substitute with honey or maple syrup. Tomato Paste: This thickens the sauce and adds a tangy sweetness. If you don’t have tomato paste, you can substitute tomato sauce but it might make your BBQ sauce slightly thinner. Salt and Pepper: Basic seasonings to enhance all the other flavors. Fresh Parsley: This is used for garnish, adding a pop of color and fresh flavor at the end. If you don’t have parsley, fresh basil or chives could also work.
I’ve said it a million times and I’ll say it again! Making homemade meatballs is easy peasy! And in this recipe, I’m going to show you how to whip them together with a finger-licking good BBQ sauce. First, put all the meatball ingredients into a large bowl, and then use your hands to mix everything together until it’s fully incorporated. Then take the meat mixture and form it into about 40 meatballs that are each the size of a golf ball. Using a cookie scoop is a great way to make this step easier. You have a couple options here. I’ve baked these meatballs before and I’ve also air fried them. I have to say that air frying is so much simpler, but here are instructions on how to do both. For Baking: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper. Form the meat mixture into meatballs, arrange them on the baking sheet and bake for about 20-25 minutes, until cooked through. Turn them halfway for even browning. After baking, let them rest, then toss in the BBQ sauce. For Air Frying: Preheat your air fryer to 400°F (200°C) for 5 minutes. Form the meatballs, place them in the air fryer basket, and cook for 12-15 minutes until browned and cooked through. No need to turn them, the air fryer cooks evenly. Once done, let them rest before tossing in the BBQ sauce. While your meatballs are baking in the oven, you need to start the sauce. To begin, heat the olive oil in a large skillet over medium-high heat. Next, add the minced garlic and sauté it for 30 seconds just until it becomes aromatic. Then add all the remaining sauce ingredients to the pan except the parsley and whisk everything together well. Now, bring the mixture to a boil before turning the heat down to a simmer. Then let the sauce cook for about 15 minutes or until it has thickened up and reduced by half. Once the meatballs are cooked, add them to the sauce and then toss them around until they are fully coated. Now, let the meatballs simmer in the BBQ sauce for 5 minutes. Then garnish the stout meatballs with some chopped fresh parsley and serve them over creamy Instant Pot Mashed Potatoes if you like.
Storage
Leftover Stout Meatballs can be stored in the refrigerator for up to 4 days in an airtight container. When you’re ready to reheat, simply warm them in the microwave or on the stove until heated through. If you want to make them in advance or have leftovers to freeze, these meatballs are perfect for that! After cooking, let the meatballs cool completely, then place them in a freezer-safe container or a zip-top bag and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, then reheat in a saucepan over medium heat or in the microwave. The sauce may thicken upon freezing and thawing, but you can easily thin it out with a little bit of water or stout if needed.
Other Delicious Meatball Recipes To Try
Salisbury Steak Meatballs Moroccan Meatballs Meatballs with Mushroom Sauce Porcupine Meatballs Thai Meatball Lettuce Wraps Cheesy Chicken Meatball Rolls Instant Pot Swedish Meatballs Easy Meatballs Ricotta Meatballs
