Beer Sauced Meatballs
Take your meatball game to the next level with these irresistible Beer Sauced Meatballs, a perfect blend of bold flavors and hearty comfort. Made with a mix of ground beef and pork, these juicy meatballs are seasoned with Parmesan cheese, garlic, and onion powders, then seared to perfection before simmering in a rich, tangy beer-based sauce. The sauce combines the boldness of your favorite lager or ale with sweet brown sugar, zesty Dijon mustard, and savory Worcestershire sauce for a sticky, flavorful glaze you'll want to lick off the plate. Ready in under an hour, these beer-glazed meatballs are ideal for weeknight dinners or served as crowd-pleasing appetizers at your next gathering. Pair them with rice, pasta, or crusty bread to soak up every last drop of that delicious sauce. Beer lovers and comfort food fans alike will swoon!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.25 cup Parmesan cheese
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 cup Beer (lager or ale)
- 0.5 cup Ketchup
- 2 tbsp Brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 cloves Garlic (minced)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until just combined; do not overwork the mixture.
Form the mixture into 1-inch meatballs and set them aside on a tray or plate.
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, searing each side until browned, about 2-3 minutes per side. Remove the browned meatballs and set them aside on a plate. They do not need to be fully cooked at this stage.
In the same skillet, reduce heat to medium-low and add the minced garlic. Sauté until fragrant, about 1 minute.
Pour in the beer, scraping the bottom of the skillet to deglaze the pan and release any browned bits.
Add the ketchup, brown sugar, Worcestershire sauce, and Dijon mustard. Stir to combine and bring the sauce to a simmer.
Return the meatballs to the skillet, spooning some of the sauce over them. Cover the skillet and simmer on low heat for 20-25 minutes, or until the meatballs are fully cooked through and the sauce is thickened.
Taste the sauce and adjust seasoning if necessary. Serve the meatballs with the sauce spooned over them. They pair well with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 14.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 507 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
