Smoked IPA Meatballs with Beer Cheese

Ingredients

• 1 lb Lean Ground Beef (or a mix of beef and sausage)
• 0.5 cup Onion (finely grated)
• 3 Garlic (cloves, mashed into 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 (half freshly grated, half finely grated (dusty kind))
• 0.5 cup Bread Crumbs
• 0.5 cup Midwest IPA Beer (such as Great Lakes Brewing Co.)
• 1.5 tsp Worcestershire Sauce
• 3 tbsp Butter
• 1 tsp Salt (for cheese sauce)
• 1 tsp Black Pepper (for cheese sauce)
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder (for cheese sauce)
• 0.5 tsp Onion Powder
• 0.25 cup All-Purpose Flour
• 0.75 cup Midwest IPA Beer (for cheese sauce)
• 0.5 cup Milk
• 1.5 tsp Dijon Mustard
• 1 tsp Worcestershire Sauce (for cheese sauce)
• 2 cup Cheddar Cheese (freshly grated)
• 1 cup Pepper Jack Cheese (freshly grated)

Steps

1. 1

   Preheat your smoker or oven to 225°F (107°C).

2. 2

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

3. 3

   Gently mix the ingredients until just combined; do not overwork the meat.

4. 4

   Form the mixture into 9-10 equal-sized meatballs.

5. 5

   Place the meatballs on the smoker and cook until they reach an internal temperature of 150°F (65°C), which should take approximately 90 minutes.

6. 6

   While the meatballs are smoking, prepare the beer cheese. Heat a skillet over medium heat and add the butter.

7. 7

   Once the butter is melted, add the salt, pepper, smoked paprika, garlic powder, onion powder, and flour. Mix and cook for 2 minutes to toast the flour.

8. 8

   Slowly whisk in the 3/4 cup IPA and the milk, continuing to whisk until the mixture is smooth and there are no lumps.

9. 9

   Whisk in the Dijon mustard and 1 tsp Worcestershire sauce. Cook for 3 minutes until thickened.

10. 10

    Turn off the heat. Add the grated cheddar and pepper jack cheese in small handfuls, stirring constantly until completely melted and smooth.

11. 11

    Serve the smoked meatballs with the warm beer cheese, accompanied by chips or fresh vegetables.

Notes

The meatballs can be formed ahead of time and stored in the refrigerator before cooking. For the best texture in the cheese sauce, use freshly grated cheese rather than pre-shredded bags.

Nutrition per serving

• main
• appetizer
• smoked
• meatballs
• beer cheese
• game day
• Halloween
• IPA