Spicy Meatballs in Beer Chili Sauce Recipe
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Spicy Meatballs in Beer Chili Sauce Recipe
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 3 shallots diced
- olive oil as needed
- 4 cloves garlic minced
- 2 lbs mixed ground beef, pork and veal
- 4 tablespoons mayonnaise
- 2 eggs beaten
- 4 drops Worcestershire sauce
- 6 stems parsley chopped
- ground cayenne pepper to taste
- salt and pepper to taste
FOR THE SAUCE
- 2 12 ounce bottles Heinz chili sauce
- 12 ounces beer
- 4 dropes Worcestershire sauce
- ground cayenne pepper or your favorite hot sauce, to taste
- 2 tablespoons brown sugar optional
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Instructions
- Sauté the shallots in the olive oil until soft.
- Add the garlic and sauté less than a minute.
- Add the shallot/garlic mixture and the remaining oil from the pan to the meat.
- Mix all of the ingredients for the meatballs and form into balls of desired size.
- In a large, heavy bottomed Dutch oven, brown the meatballs in olive oil in batches. After the last batch, remove the meatballs and drain the fat from the pot.
- Add the chili sauce and use it to deglaze the bottom of the pot, scraping off the brown bits with a wooden spoon.
- Add the remaining ingredients for the sauce. The chili sauce is already somewhat sweet but if you prefer it sweeter add the sugar.
- Cover the pot and simmer the meatballs on a low temperature as evidenced by bubbles gently breaking the surface, for one hour.
- Serve them as is, over noodles, or make a sandwich on a hoagie roll.
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