Beer BBQ Meatballs

5 from 4 votes

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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!

{scroll down for video tutorial}

Ditch that grape jelly cocktail meatball recipe. And spoil your guests with these 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!!

Ditch that grape jelly cocktail meatball recipe. And spoil your guests with these beer BBQ meatballs instead! Juicy tender meatballs in smoky, rich and slightly sweet beer bbq sauce. The BEST!

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!)

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.

Ditch that grape jelly cocktail meatball recipe. And spoil your guests with these beer BBQ meatballs instead! Juicy tender meatballs in smoky, rich and slightly sweet beer bbq sauce. The BEST!

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.

5 from 4 votes

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!
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 54 meatballs

Ingredients

For meatballs:

  • 2 lbs 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

For the sauce:

  • 1 cup BBQ sauce of your choice
  • 1 cup beer of your choice
  • Couple squirts of Sriracha
  • Pinch of salt

Instructions 

  • 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.

Tips & Notes

For video tutorial and additional notes, read the post above.

Nutrition

Calories: 61kcal, Carbohydrates: 3g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 166mg, Potassium: 67mg, Fiber: 1g, Sugar: 2g, Vitamin A: 21IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg
Course: Appetizer
Cuisine: American

This recipe was originally published on September 29th, 2014.

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!

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

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52 Comments

  1. Wow- made these to test out for a later party. Used 1-ish pound ground chuck, 1-ish pound ground sirloin and 1-ish pound ground pork.

    Doubled the sauce ingredients. Tossed the garlic in to the panko to whirl thru the food processor. Skipped the pan lining of foil (wasteful and I’m always afraid i’ll get a small piece in my mouth-ugh!) Followed the directions on baking but next time I’ll roll ’em over half way thru to get all that yummy sauce glazed on all sides well. AMAZINGLY GOOD! They will be made again and again.

    1. Hi, Madeline! I’m so glad to hear that you enjoyed the meatballs. I love that you used the mixture of cuts and types of meat! I bet it added even more flavor. 🙂 Thanks for trying my recipe and for your feedback!

    1. Marty, I’m not sure how it will hold up the overnight marinating. If they are frozen meatballs, I think it’ll be fine.

  2. I love serving meatballs over couscous for dinner. It’s so fast and simple. This sauce sounds awesome. Plus, my husband will love an excuse to buy beer.

  3. I can’t wait to try these on Game Day! I know you said any flavor beer, but what do you think about using Redds Apple Ale? Thanks

    1. Hmm, I’ve never had Redds Apple Ale, and honestly have no idea what to say. Quick google search gave me an impression that it’s a light fruity beer. So it might get overpowered by BBQ sauce. I usually drink medium bodied beers and they usually work great. For this particular recipe, I used Samuel Adams Octoberfest that I had on hand.

  4. These look amazing and I love the idea of flavorful beer barbecue sauce! Sriracha is my favorite hot sauce! You have a great blog and picture are amazing! Found you through food gawker and I’m glad I did! I have to save and pin so many from the recipes here, because I love them!

    1. Welcome to my blog, Mira. I’m so glad you found it. “When in doubt, add Sriracha” is my mantra. Haha jk, but really I almost always add Sriracha when I need a little kick! 🙂

  5. These meatballs look incredibly delicious but the hero of this dish is definitely that beer and barbecue sauce! It sounds seriously amazing and jam packed full of yummy flavour. Thanks for the great recipe!

        1. Thank you. I’m making these next Sunday when the girls from work come to meet our new baby. They look so good.