This is perfect for the big game! What could be better than beef ’n’ beer.

Makes about 28 meatballs
Ingredients
For the meatballs:
½ lb (250g) ground beef
½ lb (250g) ground pork
1 tsp (5 mL) garlic powder
1 tsp (5 mL) onion powder
1⁄4 tsp (1 mL) cumin
1⁄4 tsp (1 mL) cayenne pepper
1⁄2 tsp (2 mL) salt
1 egg
1⁄4 cup (60 ml) breadcrumbs
1⁄4 cup (60 mL) stout beer

For the sauce:
1 Tbsp (15 mL) olive oil
4 cloves garlic, minced
1 cup (250 mL) stout
1/3 cup (75 mL) brown sugar
3 Tbsp (45 ml) tomato paste
2 Tbsp (30 mL) Worcestershire sauce
1/3 cup (75 mL) soy sauce
2 tsp (10 mL) smoked paprika
1 tsp (5 mL) onion powder
1 1⁄2 tsp (7 mL) Sriracha

Method
In a large bowl add all the meatball ingredients, mix with your hands until just combined. Don't overmix!
Place in the fridge to chill for 1 hour or up to 1 day.
While chilling make the sauce.
In a pot over medium high heat, add the oil and the garlic; stir and fry for about 30 seconds. Add all of the remaining sauce ingredients; stir and simmer until thickened and reduced, about 15 minutes.

Preheat oven to 400ºF (200ºC).
Using a scoop and your hands, form meat balls same size as a pin-pong ball. Place on a parchment paper covered cookie sheet. Cook in the preheated oven for 15 minutes.
Heat 2 Tbsp olive oil in a skillet over medium high heat until hot. Add the partially cooked meat balls, and cook until they start to brown. Reduce heat and add the sauce, cooking at a simmer until meatballs are glazed and sauce is very thick.