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.

Add these juicy meatballs to your list of St. Patrick’s Day appetizers!


  • Time

    30 m

  • 6 servings

  • Cals


  • 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
  • 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


  • Preheat & Prep

    Preheat the oven to 400 degrees Fahrenheit and line a baking sheet.
  • Make the Meatballs

    In a medium bowl, mix together the ingredients for the meatballs until just combined. Roll into small balls and place on the lined baking sheet. Bake meatballs for about 20 mins or until cooked through. Set aside.
  • Make the Glaze

    Meanwhile, add all ingredients for the glaze to a medium saucepan. Bring to a simmer and cook for about 15 minutes, stirring often. Whisk in the cornstarch slurry and simmer for another 5 minutes.
  • Mix the Meatballs with the Glaze

    Put the meatballs in the sauce and stir to coat, then serve while warm!

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