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

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