Cast Iron Sesame Meatballs in a Honey Sweet-and-Tangy Beer Sauce Recipe

I’m gonna tell you what; this recipe is easy, easy, easy. But, don’t mistake easy as in trading for delicious; it’s that too.

We’re going to make these meatballs a bit sweet and tangy. First, we’re going to make the meatballs and set them in the oven to bake. Then, we’ll create our sauce and have it ready for the stovetop to thicken just as these meatballs come to temperature.

GROUND beef is considered done at 160°F / 72°C. Just so happens that eggs are considered done at the same temperature (because we’ll be using two eggs in our recipe).

A good, ol’ cast iron skillet works very well for this recipe. I would suggest at least a 12-inch skillet (https://amzn.to/3qDfvnD). But, you may see me using either of Lodge’s two pans (affiliate):

I use this casserole pan when I am making the larger meatballs (like this recipe describes. You’ll get about 17-20 larger meatballs. And they will fit in this casserole pan just a bit tight.

Lodge Cast Iron Casserole Pan: https://amzn.to/3qGYKYQ

I use the baking pan when I am making smaller meatballs (the way my wife likes them). When I say “smaller,” I am thinking of two tablespoons opening-to-opening with the “ball” they form being the “smaller” size.

Lodge 15.5″x10.5″ Cast Iron Baking Pan: https://amzn.to/3N0hhGL

A griddle/grill will work very well too. Lodge’s Reversible Grill/Griddle (9.5-inch x 16.75-inch) (https://amzn.to/3CoIVZb) or Lodge’s Cast Iron Chef Collection Rectangular Reversible Grill & Griddle – (20 in x 10 in) (https://amzn.to/3N4xbjn)

And though I appreciate any affiliate link clicks and purchases…if you are in the market for a Reversible Grill & Griddle, just keep your eyes open for one. They are like puppies and kittens, when you are looking for one, they’ll be plenty to chose from…and likely LNOPE! (Little or No Out of Pocket Expense!)

As far as the small pan to thicken up the sauce in, there’s really not that much sauce we’re trying to thicken up and you’ll need a pan on the smaller size so the sauce does not spread out too thin while heating it.

Lodge 3.5-Inch Miniature Cast Iron Pre-Seasoned Skillet: https://amzn.to/3qGAeqq

Lodge 5-Inch Smaller Cast Iron Pre-Seasoned Skillet: https://amzn.to/43zlOqW

Parchment Paper – I don’t often use parchment paper. I am usually the right-on-the-cast-iron kinda fella. I do use parchment paper for this recipe and will say that regardless of what I do, parchment paper is optional.

The trick to using parchment paper is to crumble it up before laying it out in the pan. The video will show you how I prepare parchment paper for use in my recipes.

Supplies You May Need (Affiliate Links)

Large bowl for mixing the meatballs in.

Measuring Spoons

Cutting board for chopping the garnishes

Knife for cutting the garnishes

Fork for mixing the sauce and getting the lumps smashed

Small bowl for mixing the sauce

Measuring Cups

Optional: Meat thermometer to check the temperature of the chicken to no undercook or overcook. ThermoPro TP19H Digital Meat Thermometer: https://amzn.to/45UxupF

Ingredients

Meatball Ingredients

2 Pounds Ground Beef
2 Eggs
½ Cup of Panko Bread Crumbs
3 Tablespoons of Ketchup
½ Teaspoon Garlic Powder (or see below)
1 Teaspoon of Onion Powder
½ Teaspoon of Salt (more or less to taste). You can substitute the salt for 1 full teaspoon of Lawry’s Seasoned Salt

There’s a product I really like called: Johnny’s Garlic Spread & Seasoning. If you use Johnny’s in your recipe, leave out the garlic powder. If you want to know how much to use…I usually just dump some in and it works out pretty well. Start with a tablespoon or two to get a “taste” for it.

Let me stop for a moment…look at that again: Johnny’s Garlic Spread & Seasoning. Don’t just skim over that optional ingredient. This stuff is perfect in so many other recipes. If there ever was a suggested affiliate link to follow, this is it.

Double: https://amzn.to/3oRmmcH
Single: https://amzn.to/3X4RDWe

Sauce Ingredients:

2 Tablespoons of Soy Sauce
1 Tablespoon of Apple Cider Vinegar
1-2 Tablespoons of Honey
½-1 Teaspoon of Ground Ginger
2-3 Tablespoons of Beer
1-2 Teaspoons of Cornstarch

Garnish:

Toasted Sesame Seeds
Green Onions or Chopped Parsley

The Beer: If you are asking, “What kind?” My answer is, “Whatever.” The beer will influence the flavor and make it taste different. A sweet porter to a bitter IPA; the beer fridge is the limit.

Here’s another beer ingredient trick: You will only use a small portion of a beer. There’s going to be some left over for either drinking or cooking in another recipe. I usually have warm beer for cooking and since I don’t like warm beer, I keep a sauce bottle of beer in the fridge for and easy to grab-and-cook with beer. Use one of these (affiliate): https://amzn.to/43QnKuM

Ready to Cook

Step 1: Preheat the oven to 350°F / 175°C.

Step 2: You can use parchment paper or not; it’s up to you. This recipe will end up making about 15-20 meatballs that are bigger than a walnut and smaller than a smaller tomatillo. We like them to be about an inch and a half (1.5-inches / 3.8 cm). The cast iron you use will need to accommodate all these meatballs with air space in between.

Step 3: In a large bowl, dump and mix all the meatball ingredients. Get everything mixed in really well.

Step 4: Create your meatballs and set them in the cast iron one by one and evenly spaced.

The meatball size is up to you. A good starting point is about 1 ½-inches (3.8cm). 1-inch (2.5cm) and 2-inch (5cm)meatballs are A-OK too. But try to stay somewhat consistent per batch for them all to cook evenly and at the same time.

Step 5: Place the cast iron pan full of raw meatballs in the preheated oven at 350°F / 175°C and start them to bake

We’ll bake these for about 15-20 minutes, or until meatballs are browned and cooked through at 160°F / 72°C.

Step 6: While the meatballs are baking, mix all the ingredients for the sauce except for the cornstarch (if you’ve already tossed it in, no worries). Use a wish or a fork to mix the ingredients thoroughly. Then, add the cornstarch and mix it in well (no lumps).

Step 7: When the meatballs are getting close to being done, pour the sauce ingredients into a very small cast iron skillet on low to medium-low heat and thicken up the sauce.

Step 8: Once the meatballs are done, remove them one-by-one and place them in a bowl large enough to hold the meatballs and stir them in the sauce (room-to-spare is nice so they don’t roll out of the bowl)

Step 9: Pour the sauce over the meatballs. Sprinkle over some toasted sesame seeds. And, stir and coat the meatballs in the sauce.

Step 10: To garnish (more so than the sesame seeds). Sprinkle a bit of chopped parsley or green onions over the meatballs and then serve (we’ll mix in the sesame seeds; if adding parsley or onions, just top the meatballs with either or both of these garnishes).

Now, enjoy! That’s it. It’s really that simple.

Summary

I hope you enjoy this recipe. My name is Sulae and I love to share the magic that comes out of my black pots and pans. You all keep on cooking in those cast iron beauties and enjoying those frosted glasses of that fermented barley pop.

We’ll see you next time on beerandiron.com.

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