Guinness Glazed Meatballs
These little meatballs are rich and flavorful thanks to a savory glaze made with Guinness Stout! The glaze is easy to make with a base of the Irish beer plus stapes like ketchup, honey, and dijon mustard.
Ingredients
Ingredients List:
- 1 lb ground beef
- ½ lb ground pork
- ½ cup finely chopped onion
- ½ cup Old London Classic Breadcrumbs
- 1 egg
- 1 tbsp minced garlic
- ½ tbsp Annie’s Organic Worcestershire Sauce
- 1 tsp dried oregano
- 1 tsp salt
- ½ ground black pepper
Glaze
- 1, 16 oz can Guinness Extra Stout Beer
- ⅓ cup Field Day Organic Tomato Ketchup
- ¼ cup honey
- 1 tbsp minced garlic
- 1 tsp Beaver Dijon Mustard
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp cornstarch + 2 tbsp water to create a slurry
Preparation
- Preheat & Prep Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
- Make the Meatballs In a medium bowl, combine all ingredients designated for the meatballs. Mix gently until just incorporated—avoid overmixing to ensure tender texture. Roll the mixture into small, evenly sized balls and arrange them in a single layer on the prepared baking sheet. Bake for approximately 20 minutes, or until the meatballs are fully cooked through (internal temperature of 165°F for poultry or 160°F for beef/pork, as applicable). Remove from the oven and set aside.
- Make the Glaze While the meatballs bake, combine all ingredients for the glaze in a medium saucepan. Bring the mixture to a gentle simmer over medium heat. Cook for approximately 15 minutes, stirring frequently to prevent scorching. Prepare a cornstarch slurry (typically 1 tablespoon cornstarch mixed with 1–2 tablespoons cold water), then whisk it into the simmering glaze. Continue simmering for an additional 5 minutes, or until the glaze has thickened to a glossy consistency.
- Mix the Meatballs with the Glaze Add the baked meatballs to the saucepan with the glaze. Stir gently to coat each meatball evenly. Serve immediately while warm, ideally accompanied by toothpicks for easy handling or over rice, noodles, or as an appetizer.