Pork Meatballs in Spicy Beer Sauce

Serve these over egg noodles with a salad and bread for a delicious comforting meal.


  • 1 lb. ground pork
  • 2 large cloves garlic, minced
  • 1 shallot, minced
  • 1/4 C. fresh dill, chopped
  • 1 C. panko breadcrumbs
  • 1 egg
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1-1/2 C. beer, I used Corona
  • 1 C. chicken broth
  • 1 C. heavy cream
  • 1 Tbsp. dijion mustard
  • 2 Tbsp. Honey
  • 1 leek, sliced
  • 1 jalapeno, minced
  • 1/2 tsp – 1 tsp red pepper flakes
  • 1 tsp. cayenne pepper
  • 1 tsp. ground coriander
  • salt and pepper to taste
  • 1 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 Tbsp. flour

Preheat oven to 350°

Start by making the meatballs. In a large bowl, combine pork, garlic, shallot, dill, bread crumbs, egg, salt and pepper. Combine well and form into about 20 meatballs.

Melt 1 Tbsp. butter and 1 Tbsp. olive oil in a pan over medium-high heat and brown meatballs on all sides. Place on foil lined baking sheet and back about 15 minutes.

In same pan, add another Tbsp. olive oil. Add leeks and jalapeno, cook until tender, about 10 minutes. Add beer and cook until alcohol evaporates, about another 10 minutes. Add broth, dijon, red pepper flakes, cayenne, coriander, meatballs, and honey, stirring well to combine and simmer another 10 minutes. reduce heat to medium-low and sprinkle flour over meatballs, stirring to combine. Add the heavy cream and simmer until thickened, taste and adjust spices as desired.

Serve over egg noodles!



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