Pork Meatballs in a Beer BBQ Sauce Recipe
Simple and delicious oven-baked pork and potato meatballs flavoured with thyme and English mustard, finished in a BBQ and beer sauce, are the perfect way to change up your meatball game.
Servings 2 Servings
Calories 824kcal
Ingredients
For the Meatballs:
- 1 Small-Medium Potato 100-125g or ¾ Cup Grated and squeezed of liquid
- 300 g Minced Pork 10oz
- 1 Egg Yolk
- ½ teaspoon Dried Thyme
- 1 tablespoon English Mustard
- ½ teaspoon Salt
- ½ teaspoon Pepper
For the Sauce:
- 30 g Butter 2 tablespoon
- ½ tablespoon Plain Flour
- 75 ml Water ⅓ Cup
- 250 ml Dark Beer 1 Cup
- 100 ml BBQ Sauce ⅓ Cup + 1 tablespoon
- ½ teaspoon Salt
- 1 Medium Onion 150g
Instructions
- 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.
- Mix the grated potato, egg, pork shoulder, mustard, thyme, salt and pepper in a bowl. Then 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 it has melted, add the flour. Stir and cook until lightly browned. This will take 2-3 minutes
- Now pour in the beer and simmer for 5 minutes, stirring regularly. The sauce will thicken a little.
- Pour in the water, BBQ sauce and salt, then stir to combine.
- Add the meatballs and onion wedges, and 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.
Video
Nutrition
Serving: 1 | Calories: 824kcal | Carbohydrates: 44g | Protein: 40g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 23g | Cholesterol: 259mg | Sodium: 2065mg | Fiber: 3g | Sugar: 23g
