Dark Stout Pork Meatballs in the Slow Cooker. This special recipe makes tasty pork meatballs cooked slowly in a rich, dark sauce. They turn soft and full of flavor, making them great for parties, family get-togethers, or anyone who loves warm, filling food.
Servings: 6
Ingredients
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2 pounds ground pork
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1 (1-ounce) packet onion soup mix in dry form.
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1 (12-ounce) bottle dark stout beer
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1 cup Barbecue sauce (thick smoky one)
Dark Stout Pork Meatballs: Directions
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Add the ground pork and the dry onion soup mix in a large mixing bowl. Add the soup mix using clean hands and ensure that the soup mix is mixed into the pork evenly without over mixing since the meatballs are to remain tender.
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Wet hands a bit and roll out the pork mixture into meat balls of approximately 1 to 1 1/2 inches. A 2-lb. portion of pork should yield you about 28-32 small meatballs.
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Warm a large skillet using medium-high heat. Place the meatballs in batches, without crowding in the pan and brown them on all sides, 6-8 minutes each batch. You want a nice color with a few slightly burnt edges, but the middle should not be fully cooked. Put browned meatballs into the slow cooker in this way.
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Add the dark stout beer and barbecue sauce in a medium bowl or large measuring cup and whisk until smooth and mixed evenly. This will appear to be a thin mixture but will become thick and glossy, as it boils down around the meatballs.
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Add the stout-barbecue mixture in the slow cooker and distribute the stout-barbecue mixture across the browned meatballs in the slow cooker, ensuring that all the meatballs are at least partially covered by the stout-barbecue mixture. Lightly push the meatballs in such a way that the sauce surrounds them, but they do not fall apart.
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Bake on LOW 4-5 hours, or HIGH 2-3 hours, till meatballs are done, and sauce is thick and dark brown and glossy and coats the meat. In case the sauce is still too thin at the end, had to reveal the slow cooker during the final 20-30 minutes to allow some moisture to evaporate.
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When the meatballs have cooked, stir them with the sauce carefully so that they do not smash in the sauce. Taste the sauce and add a pinch of salt where necessary depending on the salty content of your soup mix and barbecue sauce.
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Garnish the meatballs with hot meatballs by pouring more dark stout gravy on it. You may garnish it, if you wish, with a sprinking of chopped fresh parsley before serving, to add colour and add freshness to the heavy sauce.
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