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    • Asian-Inspired Meatballs with Stout BBQ Sauce

    These tender beef and pork meatballs are topped with a sweet and smoky barbecue sauce that’s made extra flavourful with the addition of stout.

    • Difficulty 2
    • Prep Time 30 minutes
    • Cook Time 45 minutes
    • Serves 10 - 16
    Garlic, ginger and cilantro make these easy homemade pork and beef meatballs extra delicious — though feel free to leave out the cilantro if you’re not a fan. And you can sub in store-bought meatballs if you’re tight on time. Bonus: You’ll have leftover barbecue sauce, which can be served on grilled meats like steak, pork and ribs. The recipe makes about 32 meatballs, which serve six as a meal or 10 to 16 as an appetizer.

    Ingredients

    • 1 tbsp (15 mL) olive oil

    Stout BBQ Sauce

    • 1 tbsp (15 mL) olive oil
    • 2 tbsp (30 mL) minced onion
    • 2 large cloves garlic, minced
    • 1 tbsp (15 mL) minced or grated ginger (fresh or from a jar)
    • 1 cup (250 mL) stout
    • 1/3 cup (80 mL) + 2 tbsp (30 mL) packed brown sugar
    • 3 tbsp (45 mL) apple cider vinegar
    • 2 tbsp (30 mL) soy sauce
    • 1 156 mL can tomato paste
    • 1 tbsp (15 mL) sriracha
    • 1 1/2 tsp (7.5 mL) smoked paprika

    Meatballs

    • 454 g lean ground beef
    • 454 g ground pork
    • 3/4 cup (180 mL) finely chopped cilantro, about 1 small bunch (save a few leaves for garnish)
    • 1/4 cup (60 mL) minced green onion (about 2)
    • 2 large cloves garlic, minced
    • 1 tbsp (15 mL) minced or grated ginger (fresh or from a jar)
    • 1 1/2 tsp (7.5 mL) salt
    • 1/4 tsp (1 mL) red pepper flakes
    • 1 tbsp (15 mL) olive oil

    Directions

    1. 1. Preheat oven to 425°F. Line a baking sheet with foil. Using your hands, rub oil all over foil. Set aside.
    2. 2. Stout BBQ Sauce: Heat oil in a small saucepan over medium-low heat. Add onion and garlic, and cook, stirring, until translucent, 3 to 5 minutes. Add ginger and stir until fragrant, about 30 seconds. Add stout, brown sugar, vinegar, soy sauce, tomato paste, sriracha and paprika. Stir (or whisk) until smooth. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until sauce is thickened, about 20 minutes. Set aside.
    3. 3. Meatballs: Meanwhile, combine beef, pork, cilantro, green onion, garlic, ginger, salt and red pepper flakes in large bowl until well-mixed. (Your hands are a good tool for this.) Divide mixture into golf ball–size meatballs. Place on prepared baking sheet in a single layer, leaving a bit of space between meatballs. Brush meatballs with oil.
    4. 4. Bake in preheated oven until lightly browned and firm to the touch and instant-read thermometer inserted into centres of meatballs reads 160°F, about 15 minutes.
    5. 5. Brush each meatball with a generous slick of Stout BBQ Sauce and bake until glazed, 1 to 2 minutes more. Serve with additional Stout BBQ Sauce and garnish with reserved cilantro leaves.

    Tip:

    1. 1. Cilantro stems are flavour-packed, so go ahead and chop up any thin ones along with the leaves. (Discard thicker stems and roots.)
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