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Learning how to cook with beer is no problem with easy beer recipes like this. Beer and meatballs make for a savory, rich, and mouth-watering combination. When you cook with beer in your meatballs, it can only get better. Thanks to Shinee at Sweet and Savory for this tried-and-true recipe. You are sure to please your guests with the best meatball party appetizer.
For meatballs

• 1 cup breadcrumbs
• 2 lbs ground beef
• 3 garlic cloves, minced
• 2 eggs
• 1 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon ground black pepper

For the sauce

• 1 cup BBQ sauce
• 1 cup beer
• Few squirts of Sriracha
• Pinch of salt

Directions:

1. Preheat the oven to 375°F (177°C).
2. In a food processor, pulse Panko until fine crumbs. Set aside.
3. In a large bowl, combine beef, panko, garlic, eggs, Worcestershire sauce, salt and pepper. Dig in with your hands and thoroughly mix all the ingredients.
4. To make uniform meatballs use a medium cookie scoop and form 1.5-inch meatballs. With a wet hand, squeeze each balls to smooth out the surface. At this point you can freeze the meatballs for later use.
5. To make the sauce, whisk together BBQ sauce and beer. Add a few squirts of Sriracha (by a few, I mean 4-5, and it wasn’t too spicy) and salt to your taste.
6. In a baking dish lined with aluminum foil, arrange the meatballs and pour the sauce over. Bake for 40-45 minutes. (If you’re using frozen meatballs bake for 1 hour.) You can also use slow cooker to cook the meatballs. Simply place the meatballs with sauce and cook for 5 hours on low.