Beefy Meatballs With A Tangy Beer Bbq
Beefy Meatballs With A Tangy Beer Bbq
These beefy meatballs with a tangy beer bbq sauce are a classic appetizer that is perfect for parties. Made with ground beef and a delicious sauce made from ketchup, brown sugar, white wine vinegar and Worcestershire along with spices you likely have in your pantry. This simmers until thick creating a delicious beefy and saucy snack.
The full, printable and Pinterest Pin-able recipe is on a recipe card at the end of this post. The Pin button is at the top right of the recipe card. If you like Pinterest, give me a follow over there by CLICKING HERE. I post all of my recipes over there and they are easily saved.
Perfect For Parties
I made something similar to this recipe for years. The classic grape jelly and chili sauce meatball that we are all familiar with. I saw this recipe in a vintage cookbook I found at a Catholic Thrift Store in the Northwoods of Wisconsin. These types of cookbooks always have the best recipes. I do have to test the recipes and update them to what is available in this decade and all recipes need a little adjusting. Many of these recipes call for the addition of MSG which many of us do not use anymore. Many times, seasoning adjustments are needed.
The sauce has very simple ingredients. To make this Tangy Beer Bbq Sauce you use ketchup, beer, vinegar, brown sugar and Worcestershire. I used a non alcoholic beer from Sam Adams called Just The Haze. I am not drinking right now and someone who works for Sam Adams gave me this to try and I am loving it for cooking. It has a slightly fruity flavor and I like that you can taste it when it is in a recipe. You can use any beer you prefer at home. The actual alcohol burns off so the recipe isn’t alcoholic even if you use real beer. If you do not want to use real or n/a beer you can swap this with chicken broth as well.
Make sure you roll these meatballs small. I was being lazy when I rolled these and did not tuck the bread cubes in. They come out fine this way, but if you can, make sure to tuck the cubes into the center of the meatballs when you roll yours so that they hold the meatball together. If you are feeling lazy like me and do them this way they will also be fine. Let the meatballs rest a little on the counter while you make the sauce. This is so they hold together better when you brown them and then simmer them in sauce.
Finishing Your Balls
The meatballs finish cooking in the tangy bbq sauce. They simmer for fifteen minutes. This allows the flavor of the meatballs to add to the sauce. This also allows the sauce to thicken more. I love the way all of this comes together. Such great flavors. The meatballs are addicting and I could drink the sauce.
- *any questions about the ingredients or steps are likely answered in the post above this recipe card,as well as any links and pictures of ingredients)
- 1 lb of ground beef, use a leaner mix like and 80/20
- 4 slices of white bread ( I use the two butts )
- 1 egg
- 1/4 cup of milk
- 1 cup of ketchup
- 1 cup of whatever beer you like (this can be swapped for 1 cup of beef broth if you don't like alcohol, I used a non alcoholic pale ale )
- 2 to 3 tablespoons of brown sugar (use as much as you prefer)
- 2 tablespoons of white wine vinegar
- 3 tablespoons of Worcestershire Sauce
- 3 tablespoons of butter
- Granulated Garlic or Garlic Powder
- Onion Powder
- Black Pepper
- Cube your white bread very, very small, then whisk your egg with the milk and pour over the bread and toss to combine.
- Add your meat to a bowl. Season with the garlic powder, onion powder, salt and black pepper. I do not measure seasonings, but a good rule of thumb is to sprinkle each of these basic seasonings over the top of the beef. If I had to guess I used about 1/4 teaspoon of salt and black pepper and 1/2 teaspoon of the onion and garlic powders.
- Stir the meat or use your hands to combine the meat with the seasonings. Then add your bread, egg, milk combo. Combine well, but do not overly mix the meat, this is what makes meatballs tough.
- Roll small meatballs, about one inch. The bread cubes should be tucked into the meatball. Roll them so they come together, but again not too tight, as this is what makes them tough.I got about 22 meatballs out of this. You want to make them smaller so they are submerged in the sauce when its time for that step. If they are too big they will be sticking too far out of the sauce. Let these rest for a few minutes on the counter while you get the sauce ready to simmer.
- In a sauce pan, combine the ketchup, beer, brown sugar, Worcestershire, vinegar and about 1/4 teaspoon of each of the onion and garlic powders. Whisk. Bring this to a boil. Reduce heat and simmer on very low for 30 minutes. Whisk/stir occasionally.
- In a skillet, add the butter, let that melt and then add your meatballs. Let them brown on all sides, turning occasionally. You know they are ready to turn when they lift easily from the pan. If they are not lifting, reduce the heat a little so they don't burn and use a rubber spatula to lift them and turn. If you keep your burner at medium you should have no issue. Brown on all sides. These might be all brown before the sauce is done simmering, that is ok, just turn them off until the sauce is ready.
- When the sauce is simmered and thickened a little, pour over the meatballs. Bring to a simmer, reduce heat, cover and let simmer for 15 minutes, carefully stirring occasionally. Use a rubber spatula so you don't break up the meat balls.
- After fifteen minutes, these are ready to serve. They can be kept warm in a slow cooker for parties.
- use toothpicks for serving.
Another Easy Recipe
If you like this recipe, try my newest recipe for this pasta with sausage and a red pepper sauce. This is a quick and easy weeknight meal that everyone in the family is going to love. If you are a single, it is a pasta that makes great leftovers that you will not get sick of eating all week.