Party-Ready Beer BBQ Meatballs
Ditch that grape jelly cocktail meatball recipe. And spoil your guests with beer BBQ meatballs instead! Juicy tender meatballs in smoky, rich and slightly sweet beer bbq sauce. The BEST!
Grape jelly meatballs aren’t everyone’s cup of tea (or should I say bowl of meatballs?)
Garrat and I, for example, aren’t fans. Too sweet, too strong, simply not for us. To be fair, I tried to like it, I really did. I used different recipes, variety of jellies, but it’s just a no-go in our family.
But that’s ok! Being different is ok. In fact, it’s awesome! Because you get to be creative and find something you absolutely love! Like these amazing beer bbq meatballs!!
You see, I adore meatballs.
They’re a total comfort food around here, and you’ll always find frozen homemade meatballs in my freezer. It’s easy to fix a quick dinner with meatballs on busy/lazy nights, and also effortless to feed a crowd!
But one can only take so much meatballs and pasta, right? Not to mention how refreshing it’s to serve something totally different for a change. That’s why I was determined to create something similar to grape jelly cocktail meatballs for game day gatherings.
And success!!! These beer bbq meatballs are a game-changer!
Juicy tender meatballs swimming in a pool of smoky, rich and slightly sweet beer bbq sauce. Oh that sauce!!! It’s I-can’t-stop-licking-my-fingers-kind-of-good… To die for! (Ok, not really, but it’s really, really good!)
And instead of step-by-step photos, I have a short video to show you exactly how I make these easy beer bbq meatballs from start to finish.
Couple of tips for success
- The secret to my juicy, tender meatballs is Panko. It’s super light Japanese breadcrumbs, available pretty much at any supermarkets. I picked up this tip from Food Network a while back. I hated when no matter how well I mixed the meat with soaked bread, some meatballs would still end up with chunks of bread. (<- Have you had this problem, or is it just me?) My biggest pet peeve, and that’s been forever resolved with this Panko trick. Perfectly moist, juicy meatballs without any weird bread hanging out inside! 🙂
- The easiest way to perfectly uniform meatballs is this medium cookie scoop. Shaping meatballs has never been so easy!
- You can use any kind of beer that you like to drink. I like medium bodied beer and I think it’s best for this recipe. But just like wine, whatever you like to drink would be perfect for cooking. Except darker stouts would probably give bitter taste, so I’d steer clear from them.
- The same goes about barbecue sauce. I’ve tried honey barbecue, hickory smoked barbecue, and loved them all. You can easily manipulate the flavors of this dish by choosing different beers and bbq sauces. Go wild and find your favorite.
Let me know how it turns out for you, if you give it a try. I’d love to hear your feedback. Thanks so much for reading.
Beer BBQ Meatballs
Yield: 54 meatballs
- 2lbs ground beef
- 1 cup Panko (Japanese breadcrumbs)
- 2 eggs
- 3 garlic cloves, minced
- 1 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup BBQ sauce of your choice
- 1 cup beer of your choice
- Couple squirts of Sriracha
- Pinch of salt
- Preheat the oven to 375°F (177°C).
- To make the meatballs, in a large bowl, combine beef, panko, garlic, eggs, Worcestershire sauce, salt and pepper. Thoroughly mix all the ingredients.
- To make uniform meatballs, use a medium cookie scoop and form 1.5-inch meatballs. Roll each meatball between you palms to smooth them out.
- To make the sauce, whisk together BBQ sauce and beer. Stir in couple squirts of Sriracha and pinch of salt.
- Arrange the meatballs in a baking dish. Add the sauce over the meatballs and carefully mix until meatballs are coated. Bake for about 40 minutes, or until meatballs are cooked through. (If you’re using frozen meatballs bake for about 1 hour.)
- You can also use slow cooker to cook the meatballs. Simply place the meatballs with sauce and cook for 5 hours on low.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
This recipe was originally published on September 29th, 2014.
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