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A close-up photo of savory Guinness Glazed Meatballs in a rich, glossy sauce, garnished with fresh herbs.

Ultimate Guinness Glazed Meatballs

These Guinness Glazed Meatballs are a show-stopping party favorite, featuring incredibly tender and juicy meatballs made from a blend of beef and pork, all smothered in a rich, glossy, and deeply flavorful glaze made with Guinness stout, brown sugar, and savory spices. Baked for ease and coated in a perfectly balanced sauce, they are a guaranteed crowd-pleaser.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Irish-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • For the Meatballs: 1 pound 450g) ground beef (80/20 blend
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1 small yellow onion, finely grated
  • 3 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • For the Glaze: 1 1/2 cups one 14.9 oz can/bottle
  • 1/2 cup packed dark brown sugar
  • 1/2 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Equipment

  • Large mixing bowl
  • Rimmed baking sheet
  • Parchment paper
  • Large skillet or Dutch oven
  • Whisk
  • Small bowl
  • Measuring cups and spoons
  • Box grater (for onion)
  • Cookie scoop (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. Make the panade: In a large bowl, combine breadcrumbs and milk. Let sit for 5-10 minutes until a paste forms.
  3. Add flavorings: To the panade, add the grated onion, minced garlic, egg, 2 tbsp Worcestershire, 1 tbsp Dijon, parsley, salt, and pepper. Mix well.
  4. Add meats: Add the ground beef and ground pork to the bowl. Using your hands, gently mix until just combined. Do not overmix.
  5. Shape meatballs: Lightly oil your hands. Shape the mixture into 1.5-inch meatballs (golf ball size) and place them 1 inch apart on the prepared baking sheet.
  6. Bake: Bake for 18-22 minutes, or until cooked through and browned.
  7. Make the glaze: While meatballs bake, combine Guinness, brown sugar, ketchup, 2 tbsp Worcestershire, vinegar, and 1 tbsp Dijon in a large skillet. Bring to a simmer over medium-high heat, then reduce to maintain a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until reduced by about a third.
  8. Thicken glaze: In a small bowl, mix cornstarch and cold water into a smooth slurry. Whisk the slurry into the simmering glaze. Cook for 1-2 minutes until glossy and thickened.
  9. Combine: Add the baked meatballs to the skillet with the glaze. Gently toss to coat all meatballs thoroughly. Simmer together for 2-3 minutes to let the flavors meld.
  10. Serve immediately, garnished with additional fresh parsley if desired.

Notes

For the juiciest meatballs, do not overmix the meat mixture. Use a cookie scoop for evenly sized meatballs that cook at the same rate. The glaze can be adjusted: if too thick, add a splash of water or beef broth; if too thin, simmer longer or add a little more cornstarch slurry. Make ahead: Shape meatballs and refrigerate for up to a day before baking, or fully cook and glaze them, then reheat gently. Freeze cooked and glazed meatballs on a parchment-lined tray before transferring to a freezer bag. Reheat from frozen in a covered dish at 350°F with a little added liquid.