Serve these meatballs alone, or sandwich them in slider buns with pickled onions and melted cheddar cheese.
Makes: 4 dozen meatballs
Ingredients:- MEATBALLS
- ½ cup fine breadcrumbs
- ¼ cup grated onion
- ¼ cup finely chopped parsley
- 1 large egg
- 2 cloves garlic, grated
- 1½ teaspoons salt
- ½ teaspoon ground pepper
- 1 lb. ground beef
- 1 lb. ground pork
- SAUCE
- 1 tablespoon canola oil
- 1 cup onion, finely chopped
- 4 cloves garlic, finely chopped
- 12 oz. stout
- 2 cups ketchup
- 1 tablespoon ground mustard
- ½ cup cider vinegar
- salt and pepper to taste
Instructions:
MAKE THE MEATBALLS
1. Preheat oven to 400°.
2. In a large bowl, whisk breadcrumbs, grated onion, parsley, egg, garlic, salt and pepper. Add beef and pork; gently mix to combine. Using about 2 tablespoons of the mixture for each, form into about 48 meatballs. Place on a baking sheet. Bake until just cooked through, 25 to 28 minutes.
MAKE THE SAUCE
In a large skillet over medium heat, heat oil. Add chopped onion and cook, stirring occasionally, for 5 minutes. Add chopped garlic and cook, stirring constantly, for 30 seconds. Pour in stout and bring to a boil over high heat. Boil for 5 minutes. Stir in ketchup, mustard and vinegar. Reduce heat to a gentle simmer and cook, stirring occasionally, for 10 minutes. Add the meatballs and turn to coat in the sauce.
