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Stout Meatballs with Beer Barbeque Sauce Glaze

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Ingredients
  

For the meatballs:

  • 1 lb ground chuck or a combination or ground pork and ground beef
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ tsp cumin
  • 1/8 tsp cayenne pepper
  • ½ tsp salt
  • 1 egg
  • ¼ cup breadcrumbs
  • ¼ cup stout beer

For the sauce:

  • 1 tbs olive oil
  • 4 cloves garlic minced
  • 1/3 cup low sodium soy sauce
  • 2 tbs Worcestershire sauce
  • 3 tbs tomato paste
  • 1 ½ tsp Sriracha red chili sauce
  • 2 tsp smoked paprika
  • 1 tsp onion powder
  • 1 cup stout
  • 1/3 cup brown sugar

Instructions
 

  • In a large bowl add all the meatball ingredients (except the 1 tablespoon oil), stir until just combined (about two of three turns with your hands). Over handling the meat will make it tough and mealy.
  • Place bowl in the fridge for 1 hour and up to 1 day (this will help keep it’s shape during cooking.
  • While meat is chilling make the sauce.
  • Add the olive oil to a pot over medium high heat, add that garlic and stir for about 30 seconds. Add the remaining sauce ingredients, simmer until thickened and reduced, about 15 minutes.
  • Preheat oven to 400.
  • Using a cookie scoop, make balls just smaller than a golf ball with the chilled meat. Place on a cookie sheet that has been covered with parchment paper. Cook for 12 minutes.
  • Heat the olive oil in a skillet over medium high heat until very hot. Add the meat balls, pull the skillet back and forth over the burner to roll the meat balls around in the pan. Cook until meatballs are just starting to brown, about 3 minutes. Reduce heat and add the barbeque sauce, cooking at a simmer until meatballs are glazed and sauce is very thick.
  • Remove meatballs, add toothpicks to serve.