Barrel-Aged BBQ Meatballs | Zephyr Foods

Barrel-Aged BBQ Meatballs

It’s National Meatball Day, and we’re celebrating with another one of Chef Brent Hale’s delicious culinary creations.
This spin on a comfort food classic is glazed with a sweet BBQ sauce featuring one of our favorite local brewery’s barrel-aged imperial stout - Medusa from Bike Rack Brewing.
This particular beer gives the sauce a deep, rich flavor that begs to smother these meatballs. 
Once you've mastered the sauce (and sampled the beer for good measure), you can move on to the star of the show - your meatballs.
Chef Brent likes to use a blend of panko bread crumbs and parmesan cheese with his seasonings.
After you've mixed, you're ready to roll. A good size for a meatball is about 2-inches round.
You only need a thin layer of oil to perfectly sauté your meatballs.
Once they're fully cooked, you can glaze them, serve with extra sauce, then sit back and enjoy the compliments on your master party hosting skills.
We think it should be National Meatball Day every day. Cheers!

Barrel-Aged BBQ Meatballs

Yield
14-16 meatballs
Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
1 hour
Ingredients
BBQ SAUCE
  • 16 oz. ketchup
  • 8 oz. apple cider
  • 12 oz. Medusa Barrel-Aged Imperial Stout from Bike Rack Brewing
  • 1 Tbs. onion powder
  • 1 Tbs. garlic powder
  • 1 Tbs. paprika

MEATBALLS
  • 2 lbs. 1 Source Ground Beef from Zephyr Foods
  • 1 c. parmesan cheese, grated
  • 1 egg yolk, beaten
  • 1 c. panko bread crumbs
  • 1 Tbs. garlic powder
  • 1 Tbs. paprika
  • 1 tsp. Chili powder
  • Salt & pepper, to taste
  • Oil 
Directions
  1. Preheat the oven to 375 degrees.
  2. For the sauce, combine all ingredients in a medium stock pot. Bring to boil over medium high heat. Reduce heat and simmer for 20 minutes, stirring occasionally.
  3. Meanwhile, place the ground meat and the remainder of the meatball ingredients in a large bowl. Using your hands, gently combine. Lightly form the mixture into 2-inch meatballs.
  4. In a large, oven-proof skillet, cover the bottom with a thin layer of oil and heat. Sauté the meatballs and brown well on all sides over medium low heat, turning carefully with a spatula or fork (process in batches if pan is not large enough to fit all meatballs). This should take about 10 minutes. Pour half of the BBQ sauce over the meatballs and continue to sauté, turning occasionally, for another 5 minutes to let sauce caramelize. Place skillet in preheated oven and cook for another 20 minutes, or until meatballs reach medium.
  5. Serve hot with remainder of the BBQ sauce.
For best results, allow meat to come to room temperature before forming meatballs.
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