Pork meatballs flavoured with mustard and thyme baked in the oven in beer and BBQ sauce, and yes, they are every bit as good as they sound!
Both the sauce and the meatballs can be prepared in advance and then you can roast them at your own leisure.
Oven Baked BBQ Meatballs
Talk about cramming lots of my favourite things into a single recipe.
Pork is my favourite meat, I’m rather fond of the occasional beer or seven and BBQ sauce always makes me want to eat it.
So pork meatballs cooked in beer and BBQ sauce is definitely right in my wheelhouse!
These meatballs are slowly baked in the oven at a fairly low temperature to keep them nice and moist.
And rather than using breadcrumbs or rusk as a binding agent I use potato. Even if I say so myself it is bordering genius!
Frequently Asked Questions
What beer should I use?
I’ve made these meatballs with everything from pilsner style beers to really heavy stouts.
I usually settle on a bottle of Leffe Brun which gives the sauce a nice malty wheaty back note.
However, it works well with everything I have tried, although a really heavy stout does introduce bitterness. Something I personally quite like!
What sort of BBQ sauce should I use?
Again choose something that you like and your choice will really define the dish.
If I’ve got some knocking around I use BBQ sauce/glaze that I made for these BBQ smoked ribs. If not I use whatever BBQ sauce I have in the cupboard. I would personally aim for something that is not too sweet.
Do I have to use English mustard?
No. You can use any mustard that you like, English mustard can be a little pokey for some. Dijon works well as does wholegrain mustard.
Can this be made in advance?
Yes, the meatballs will sit in the fridge for 2-3 days and will improve with time. They will also freeze, uncooked, for up to 3 months. The meatballs will need defrosting before cooking.
The sauce will be fine in the fridge for up to a week, again it will freeze for 3 months!
I usually serve these pork meatballs on a bed of cheesy polenta. The cheese that I choose is usually a nice mature cheddar which is a great contrast to the bbq and beer sauce.
Sticking with the polenta vibe, then polenta chips work well too!
Mashed potato makes another wonderful option if you want to go for sheer indulgence!
Don’t forget the veggies either, some corn on the cob would be superb with these meatballs.
A beer rich bbq sauce makes for the sauce for these easy oven-baked pork meatballs.
For the Meatballs:
- 100g (¾ Cup) Potato
- 300g (10oz) Ground Pork Shoulder
- 1 Egg Yolk
- ½ Tsp Dried Thyme
- 1 Tbsp English Mustard
- ½ Tsp Salt
- ½ Tsp Pepper
For the Sauce:
- 30g (2 Tbsp) Butter
- ½ Tbsp Plain Flour
- 75ml (⅓ Cup less 1 Tsp) Water
- 250ml (1 Cup) Dark Beer
- 100ml (⅓ Cup + 1 Tbsp) BBQ Sauce
- ½ Tsp Salt
- 1 Medium Onion
- Grate the potato using the coarse side of a box grater and squeeze out some of the liquid. You should be left with around 75g of potato after squeezing.
- Cut the onion into 6 wedges.
- Take the potato, egg, pork shoulder, mustard, thyme, salt and pepper and mix together in a bowl.
- Form into 6 evenly sized meatballs and set aside.
- Heat a frying pan that can be transferred to the oven over a medium-high heat.
- Melt the butter for the sauce and when melted add the flour.
- Stir to and cook until lightly browned, this will take 2-3 minutes
- Now pour in the beer and simmer for 5 minutes, the sauce will thicken a little.
- Pour in the water, BBQ sauce and salt, then stir to combine.
- Add the meatballs and onion wedges.
- Spoon a little of the sauce over the meatballs.
- Transfer to the oven and cook for 30 minutes at 160°C or 325°F basting the balls with sauce a couple of times during the cooking process.
Amount Per Serving: Calories: 824Total Fat: 47gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 259mgSodium: 2065mgCarbohydrates: 44gFiber: 3gSugar: 23gProtein: 40g
Calorific details are provided by a third-party application and are to be used as indicative figures only.