rich and tasty guinness BBQ meatballs

Guinness BBQ meatballs – yes, Guinness. This is a nice, hearty, manly meal which is sure to put hairs on your chest, which at least will be a pleasant distraction from whatever sauce you’ve managed to slop down there. I love a Guinness, although ordering one in a pub round here normally means deafening tuts and COPD-esque sighs as people are delayed getting to their fizzy piss pint.

As an aside, before we get to the recipe, I want to hear from anyone out there who works for canal boat holiday sorts – we’re looking to get something booked in but goodness me, is it expensive. Some help appreciated!

Right, the recipe…

to make guinness bbq meatballs you will need:

for the meatballs

250g pork mince
250g beef mince
half an onion, finely diced
2 cloves garlic, minced (get this to make your life easier!)
¼ tsp cayenne pepper
¼ tsp ground cumin

Now, this is where I’d traditionally link to our Musclefood deal which has lots of mince in – but actually, here’s a switch: you can now choose what you want to go in your hamper – so if you’re not a fan of pork, say (unlike me), hoy some more chicken in there. Up to you. To help you, we’ve updated our Musclefood page so it has all of the syn values on there – click here for that – it’ll open in a new window.

for the sauce

2 cloves garlic, minced
3 tbsp soy sauce
2 tbsp worcestershire sauce
1½ tsp sriracha (or any hot chilli sauce will do)
250ml guinness (4.5 syns)
½ tsp paprika
2 tbsp honey (5 syns)
1 tbsp cornflour (1 syn)
80g tomato puree

to make guinness bbq meatballs you should:

preheat the oven to 200°c and line a baking tray with greaseproof paper
mix together all of the meatball ingredients until well combined
roll out the mixture into about 20 meatballs and place on the greaseproof paper
bake in the oven for about thirty minutes
meanwhile, mix together the cornflour with 2 tbsp water until dissolved and set aside
place a saucepan over a medium high heat and add a little oil
add the garlic cloves and stir for about thirty seconds
add the rest of the ingredients and the cornflour mixture into the pan and whisk to mix
bring to the boil, and keep whisking, then reduce the heat to a simmer
cook for another fifteen minutes, whisking regularly until the mixture has thickened and reduced
when the meatballs are cooked, remove from the paper and stir gently into the sauce to coat
serve