Smoked IPA Meatballs with Beer Cheese
Carl Ol’ Boy cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoTender, smoky meatballs made with grated onion, garlic, Parmesan, IPA, and Worcestershire sauce, served with a creamy beer-cheese dip. The meatballs can be smoked or baked and paired with chips, vegetables, or other smoked meats.
- Time
- 2 hours
- Equipment
- Stovetop and oven
- Cuisine
- American
- Contains
- Gluten, dairy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Smoked IPA Meatballs
- 80 g
- 9 g
- 1 g
- 2 g
- 2 g
- 1 g
- 6 g
- 2 g
- 75 g
- 55 g
- 120 g
- 8 g
Beer Cheese
- 45 g
- 6 g
- 2 g
- 2 g
- 1 g
- 1 g
- 30 g
- 180 g
- 120 g
- 8 g
- 5 g
- 225 g
For Serving
- 115 g
Weights are estimates. Together, the ingredients weigh about 1.55 kg before cooking, which is about 390 g per serving.
Steps
Smoked IPA Meatballs
Prepare a smoker or oven for indirect cooking at 225°F (107 °C) (107°C (225 °F)). 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.
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.
Gently mix with your hands or a fork just until the ingredients are evenly distributed. Avoid overmixing, which can make the meatballs dense.
Divide the mixture into 9 or 10 equal portions and roll each portion into a compact ball without packing it excessively tightly.
Arrange the meatballs on the smoker grate or prepared baking sheet, leaving space between them. Smoke or bake at 225°F (107 °C) for about 90 minutes, or until they reach at least 150°F (66 °C) internally as specified in the source; for food safety, ground beef is best cooked to 160°F (71 °C) (71°C (160 °F)), measured in the center with an instant-read thermometer.
Beer Cheese
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.
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.
Gradually whisk in the 3/4 cup IPA, followed by the milk. Continue whisking until the liquid is smooth and no flour lumps remain.
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.
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.
To Serve
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 946
- Protein
- 62 g
- Carbs
- 34 g
- Fat
- 60 g
- Fiber
- 3 g
Where the calories come from
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