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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course
Cuisine: Asian
Calories: 466
Ingredients Equipment Method Notes

Ingredients
  

Meatball Ingredients
  • 2 Pounds Ground Beef
  • 2 Eggs
  • ½ Cup Panko Bread Crumbs
  • 2 Tablespoons Ketchup
  • ½ Teaspoon Garlic Powder Or 1-2 Tablespoons of Johnny’s Garlic Spread & Seasoning
  • 1 Teaspoon Onion Powder
  • ½ Teaspoon Salt (to Taste) You can substitute the salt for 1 full teaspoon of Lawry’s Seasoned Salt
Beer and Honey Sauce Ingredients
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Honey or more
  • 1 Teaspoon Ground Ginger
  • 3 Tablespoons Beer 2-4 Tablespoons of any kind you'd like.
  • 2 Teaspoons Cornstarch 1-2 Teaspoons of Cornstarch
Garnish
  • Toasted Sesame Seeds
  • Green Onions or Chopped Parsley

Equipment

  • 1 Cast Iron Pan Skillet, Pan, or even a Grill Pan
  • 1 Small Skillet For Thickening the Sauce
  • 1 Large bowl For Mixing the Meatballs in.
  • 1 Measuring Spoons Set
  • 1 Measuring Cup Set
  • 1 Cutting Board For Chopping the Garnishes
  • 1 Knife For Chopping the Garnishes
  • 1 Fork For Mixing the Sauce
  • 1 Small Bowl For Mixing the Sauce

Method
 

  1. Preheat the oven to 350°F / 175°C.
  2. You can use parchment paper or not; it’s up to you.
  3. In a large bowl, dump and mix all the meatball ingredients. Get everything mixed in really well.
  4. Create your meatballs and set them in the cast iron one by one and evenly spaced. 
  5. Place the cast iron pan full of raw meatballs in the preheated oven at 350°F / 175°C and start them to bake.
  6. While the meatballs are baking, mix all the ingredients for the sauce except for the cornstarch.
  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.
  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.
  9. Pour the sauce over the meatballs. Sprinkle over some toasted sesame seeds. And, stir and coat the meatballs in the sauce. 
  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). 

Notes

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.
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.