Smoked IPA Meatballs with Beer Cheese

Ingredients

• 1 lb lean ground beef (Alternatively use a mixture of beef and sausage.)
• 0.5 cup onion (Finely grated.)
• 3 cloves garlic (Mashed into a paste.)
• 0.75 tsp dried oregano
• 0.75 tsp garlic powder
• 0.75 tsp chili flakes
• 0.75 tsp Italian seasoning
• 1 tsp salt
• 1 tsp black pepper
• 0.75 cup Parmesan cheese (Use half freshly grated and half finely grated shelf-stable Parmesan.)
• 0.5 cup bread crumbs
• 0.5 cup Midwest IPA (Great Lakes Midwest IPA or another IPA.)
• 1.5 tsp Worcestershire sauce
• 3 tbsp butter
• 1 tsp salt (For the beer cheese.)
• 1 tsp black pepper (For the beer cheese.)
• 1 tsp smoked paprika
• 0.5 tsp garlic powder (For the beer cheese.)
• 0.5 tsp onion powder
• 0.25 cup all-purpose flour
• 0.75 cup Midwest IPA (For the beer cheese.)
• 0.5 cup milk
• 1.5 tsp Dijon mustard
• 1 tsp Worcestershire sauce (For the beer cheese.)
• 2 cups cheddar cheese (Freshly grated.)
• 1 cup pepperjack cheese (Freshly grated.)
• tortilla chips (For serving, amount to taste.)
• assorted vegetables (For serving, amount to taste.)

Steps

1. 1

   Prepare a smoker or oven for indirect cooking at 225°F (107°C). If using an oven, place a rack in the center and use a rimmed baking sheet; if using a smoker, use your preferred mild smoking wood.

2. 2

   Add the ground beef, grated onion, garlic paste, oregano, garlic powder, chili flakes, Italian seasoning, salt, pepper, both types of Parmesan, bread crumbs, 1/2 cup IPA, and 1 1/2 teaspoons Worcestershire sauce to a large bowl.

3. 3

   Gently mix with your hands or a fork just until the ingredients are evenly distributed. Avoid overmixing, which can make the meatballs dense.

4. 4

   Divide the mixture into 9 or 10 equal portions and roll each portion into a compact ball without packing it excessively tightly.

5. 5

   Arrange the meatballs on the smoker grate or prepared baking sheet, leaving space between them. Smoke or bake at 225°F for about 90 minutes, or until they reach at least 150°F internally as specified in the source; for food safety, ground beef is best cooked to 160°F (71°C), measured in the center with an instant-read thermometer.

6. 6

   While the meatballs cook, begin the beer cheese. Heat a skillet over medium heat and add the butter. Allow it to melt completely without browning.

7. 7

   Add the beer-cheese salt, pepper, smoked paprika, garlic powder, onion powder, and flour to the melted butter. Stir until evenly combined and cook for about 2 minutes, forming a smooth, lightly toasted roux.

8. 8

   Gradually whisk in the 3/4 cup IPA, followed by the milk. Continue whisking until the liquid is smooth and no flour lumps remain.

9. 9

   Whisk in the Dijon mustard and 1 teaspoon Worcestershire sauce. Cook for about 3 minutes, stirring frequently, until the sauce is hot and slightly thickened.

10. 10

    Turn off the heat. Add the grated cheddar and pepperjack a small handful at a time, whisking after each addition until fully melted before adding more. The finished sauce should be smooth and creamy.

11. 11

    Serve the smoked meatballs hot with the beer cheese for dipping, alongside tortilla chips, assorted vegetables, or additional smoked meats.

Notes

The meatballs may be formed ahead, refrigerated, and cooked later. The source specifies removing them at 150°F, but ground beef should reach 160°F for safety. Add the cheese only after removing the skillet from the heat to help prevent the sauce from becoming grainy.

Nutrition per serving

• appetizer
• main
• smoked
• beer cheese
• meatballs
• American
• game day
• party food