Stout Meatballs with BBQ Sauce (165 of 150)

This is it. The last recipe of 2023. I surpassed my goal by 15 recipes. Woot. 

I was hoping this recipe was a winner. It sounded so good to me and yet, it really wasn't that great. 

First, for some inexplicable reason QFC didn't have ground pork. So I went with all ground beef. I think ground pork would have added flavor and texture to the meatballs. They were lacking something. 

Second, the BBQ sauce, in my opinion, had too much paprika. It kinda ruined it for me. 

Maybe I'd make this again some day, but unlikely. 

Stout Meatballs with BBQ Sauce

Recipe from Jo Cooks

For Meatballs:

• 1 pound ground pork
• 1 pound 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 c Panko breadcrumbs
• 1/2 c stout beer ((I used Guinness))

For BBQ Sauce:

• 2 T olive oil
• 4 cloves garlic (minced)
• 1/3 c soy sauce
• 4 T Worcestershire sauce
• 1 T Sriracha sauce
• 2 c stout beer
• 4 tsp smoked paprika
• 2/3 c brown sugar
• 6 ounce tomato paste ((1 can))
• 1/4 tsp salt (or to taste)
• 1/4 tsp pepper (or to taste)
• 1 T 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.