Pork Meatballs in a Beer BBQ Sauce

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!

My site is no stranger to meatballs either! I have everything from honey and mustard chicken meatballs and minted lamb meatballs to the faggots from my youth and black pudding meatballs that also use beer in the sauce.

I’ve even got meatball curries, this chicken kofta curry is outrageously good!

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, which tends to be Sweet Baby Rays, it’s the stuff that features in my slow cooker sausages recipe.

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!

Serving Suggestions.

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!

The sauce for these meatballs is superb with potatoes, so a side of air fryer wedges, fried potatoes or even straw potatoes makes a nice side too.

Don’t forget the veggies either, some corn on the cob would be superb with these meatballs.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Mixing bowl.
• Grater.
• Weighing scales and or measuring cups and spoons.
• Oven-proof frying pan.
• Kitchen knife.
• Chopping board.