Drunken Meatballs (With Beer Sauce) Recipe

I call my Drunken Meatballs with beer sauce the Best Party Meatball Recipe, tender, juicy pork or turkey meatballs coated in a sticky beer glaze that blends sweet, tangy and savory notes.

I always reach for ground turkey when I want lighter bites, but ground pork gives that extra richness, and each version sings differently in the beer glazed sauce. These Drunken Meatballs are messy in the best way and might be my Best Party Meatball Recipe yet, perfect for game day or when you want to impress without trying too hard.

The sauce with beer thins and deepens, giving sweet and tangy notes that make folks ask whats in it. I promise they disappear fast, so make extra if you want leftovers, but you probably wont.

Ingredients

• Rich in protein and fat, gives meatballs juiciness and savory flavor.
• Adds bulk and texture, soaks up moisture, adds some carbs but not much.
• Binds everything together, adds protein and helps keep meatballs tender.
• Gives sweet savory depth when cooked, provides small amount fiber and vitamins.
• Punchy aroma, tiny calories, adds savory umami, can make sauce taste brighter.
• Adds malty bitter notes and liquid for sauce, brings slight yeasty complexity.
• Makes sauce sweet and glossy, balances acid, adds caramel like depth.
• Gives sharp tang to cut richness, adds acidity not heavy on calories.
• Tomato sweetness plus savory umami, creates sticky, slightly sweet tang in sauce.

Ingredient Quantities

• 1 1/2 lb ground pork or ground turkey, your choice
• 3/4 cup plain breadcrumbs or panko
• 1/4 cup whole milk
• 1 large egg, beaten
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 2 tbsp chopped fresh parsley, plus extra for garnish
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 tsp Worcestershire sauce (in meat)
• 2 tbsp neutral oil (vegetable or canola) or as needed
• 12 oz beer (1 bottle, lager or amber recommended)
• 1/2 cup ketchup
• 1/3 cup packed light brown sugar
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce (in sauce)
• 1/2 tsp garlic powder
• 1 tbsp butter, optional to finish sauce
• 1 tsp cornstarch mixed with 1 tbsp water, optional for thickening
• 2 green onions, sliced for garnish, optional

How to Make this

1. In a large bowl combine 1 1/2 lb ground pork or turkey, 3/4 cup plain breadcrumbs or panko, 1/4 cup whole milk, 1 beaten egg, 1/2 cup finely chopped yellow onion, 2 cloves minced garlic, 2 tbsp chopped parsley, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1 tsp Worcestershire sauce; mix just until combined, dont overwork it or the meatballs get tough.

2. Let the mixture rest 5 to 10 minutes so the breadcrumbs absorb the milk, then form into 1 to 1 1/4 inch meatballs (about 20-24), try to keep them similar size so they cook evenly.

3. Heat 2 tbsp neutral oil in a large heavy skillet over medium-high heat. Brown the meatballs in batches, about 2-3 minutes per side, turning so all sides get a nice crust; you dont need to cook them through, just get good color. Transfer browned meatballs to a plate.

4. Lower heat to medium and carefully pour in the 12 oz beer to deglaze the pan, scraping up browned bits with a wooden spoon, let it reduce for 1-2 minutes.

5. Add 1/2 cup ketchup, 1/3 cup packed light brown sugar, 2 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce (in sauce), and 1/2 tsp garlic powder to the pan; stir to combine and bring to a gentle simmer.

6. Return all meatballs to the pan, spoon sauce over them, cover partially and simmer gently for 15-20 minutes until pork reaches 160F or turkey reaches 165F, or until meatballs are cooked through and sauce is bubbly.

7. If you want a richer finish, stir in 1 tbsp butter at the end until melted; for a thicker sauce whisk 1 tsp cornstarch mixed with 1 tbsp water and stir it in, simmer 1-2 more minutes until sauce thickens.

8. Taste and adjust seasoning if needed (a pinch of salt or more vinegar or brown sugar if you want sweeter or tangier).

9. Garnish with extra chopped parsley and the sliced 2 green onions before serving, serve hot as an appetizer or over rice/pasta for a main.

Equipment Needed

1. Large mixing bowl, for combining the meat, breadcrumbs, milk and egg, dont overwork the mix
2. Measuring cups and spoons
3. Sharp chef knife and cutting board, for the onion and parsley
4. Large heavy skillet or sauté pan (big enough for batches of meatballs)
5. Tongs or a slotted spoon, to turn and transfer meatballs
6. Wooden spoon or silicone spatula, for scraping browned bits while deglazing
7. Instant read thermometer, to check 160F for pork or 165F for turkey
8. Plate or rimmed baking sheet to hold browned meatballs before saucing
9. Small bowl and whisk (or fork), for the cornstarch slurry or mixing sauces

FAQ

Drunken Meatballs (With Beer Sauce) Recipe Substitutions and Variations

• Ground pork or ground turkey: swap with 80/20 ground beef for a richer, juicier meatball; or use ground chicken for a lighter result; for vegetarian try a plant based ground (Beyond, Impossible). You might need a little extra oil for chicken and an extra binder (egg or flax) for plant based.
• 3/4 cup breadcrumbs or panko: use crushed saltine crackers, crushed cornflakes, quick oats, or almond flour for low carb / gluten free. If you use oats or almond flour, cut back the milk a bit so the mix isnt too wet.
• 12 oz beer: nonalcoholic beer works if you want no alcohol; or use chicken or beef stock plus 1 tbsp apple cider vinegar to add that tang; or try hard cider for a fruitier, sweeter sauce. Flavor will shift but the sauce still comes out great.
• 1/3 cup packed light brown sugar and 1/2 cup ketchup: swap brown sugar for maple syrup or honey (use about 3/4 the volume if using syrup), or use granulated sugar plus 1 tsp molasses to mimic brown sugar. Swap ketchup with tomato paste thinned with a little water and 1 tbsp vinegar plus a pinch of sugar, or just use your favorite BBQ sauce.

Pro Tips

– Don’t overmix the meat, mix it just until everything’s combined, otherwise the meatballs get dense and chewy. Let the mix sit a few minutes so the crumbs soak up the milk, it helps them stay tender.

– Get the pan really hot and brown in batches so each ball gets a good crust, don’t crowd the pan or they’ll steam not sear. If you have a cast iron pan use it, it holds heat better and gives nicer color.

– Taste and tweak the sauce as it simmers, start a little shy on sugar and vinegar then add more if you need; reducing the beer a bit before adding ketchup concentrates flavor. For a silky finish stir in the butter at the end, or thicken with the cornstarch slurry if it’s too thin.

– Make ahead: form the meatballs and freeze on a baking sheet, then bag them so you can drop frozen ones straight into the sauce later. They reheat really well in the sauce so nothing gets dry.