This is perfect for the big game! What could be better than beef ’n’ beer. <br /> <br />Makes about 28 meatballs <br />Ingredients <br />For the meatballs: <br />½ lb (250g) ground beef <br />½ lb (250g) ground pork <br />1 tsp (5 mL) garlic powder <br />1 tsp (5 mL) onion powder <br />1⁄4 tsp (1 mL) cumin <br />1⁄4 tsp (1 mL) cayenne pepper <br />1⁄2 tsp (2 mL) salt <br />1 egg <br />1⁄4 cup (60 ml) breadcrumbs <br />1⁄4 cup (60 mL) stout beer <br /> <br />For the sauce: <br />1 Tbsp (15 mL) olive oil <br />4 cloves garlic, minced <br />1 cup (250 mL) stout <br />1/3 cup (75 mL) brown sugar <br />3 Tbsp (45 ml) tomato paste <br />2 Tbsp (30 mL) Worcestershire sauce <br />1/3 cup (75 mL) soy sauce <br />2 tsp (10 mL) smoked paprika <br />1 tsp (5 mL) onion powder <br />1 1⁄2 tsp (7 mL) Sriracha <br /> <br />Method <br />In a large bowl add all the meatball ingredients, mix with your hands until just combined. Don't overmix! <br />Place in the fridge to chill for 1 hour or up to 1 day. <br />While chilling make the sauce. <br />In a pot over medium high heat, add the oil and the garlic; stir and fry for about 30 seconds. Add all of the remaining sauce ingredients; stir and simmer until thickened and reduced, about 15 minutes. <br /> <br />Preheat oven to 400ºF (200ºC). <br />Using a scoop and your hands, form meat balls same size as a pin-pong ball. Place on a parchment paper covered cookie sheet. Cook in the preheated oven for 15 minutes. <br />Heat 2 Tbsp olive oil in a skillet over medium high heat until hot. Add the partially cooked meat balls, and cook until they start to brown. Reduce heat and add the sauce, cooking at a simmer until meatballs are glazed and sauce is very thick.
