Beer Yard The Beeryard · 218 East Lancaster Ave · Wayne, PA 19087 · Tel 610.688.3431 · 
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Savory Turkey Meatballs Glazed with a Chocolate Stout BBQ Sauce

Suggested beer type: Stout - Dry Stout

Makes approx. 25

2 lb. Ground Turkey
2 oz. Dark Beer (Porter or Stout)
2T. Salt
1 tsp. Cracked Black Pepper
¼ tsp. Chipotle Powder
1 Lg. Egg
1 tsp. Dijon Mustard
1 small White Onion, minced
6 Cloves Garlic, minced
2 Shallot, minced
1 tsp. Oregano
1 tsp. Basil
1 tsp. Thyme
1 T. Worcestershire Sauce
1 tsp. Tabasco Sauce

Chocolate Stout BBQ Sauce
Makes approx. 16 oz. 6 Cloves Garlic, minced
1 Shallot, minced
4 oz. Chocolate Stout, (the richer the better)
12 oz. Chili Sauce
4 oz. BBQ Sauce
12 oz. Grape Jelly
1 T. Soy Sauce
1/4 tsp. Cajun or BBQ Spice
1 T. Dijon Mustard
Dash Tabasco Sauce
1 tsp. Worcestershire Sauce
3 Twists Cracked Black Pepper
½ tsp. Salt

1 ½ Cups Coarse Bread Crumbs
Preheat the Oven to 375º.

Method for Meatballs: Place ice water in a mixing bowl to chill. Assemble ingredients. Remove the ice water from bowl. With your clean hands, blend the turkey meat with the salt, until the mixture starts to bind and sticks together. Season with the cracked pepper and the chipotle powder, proceed to add the remaining ingredients, finish by blending the bread crumbs into the mixture. Roll the turkey mixture into 1½ - 2 oz. balls. Place them on a parchment paper lined baking tray. Bake in a preheated 375º oven for 15 - 20 minutes, until the meatballs are firm to the touch. Remove from the oven, then, in a large mixing bowl, toss the meatballs with enough BBQ sauce to coat and glaze. Serve immediately. Method for BBQ Sauce: Place all of the ingredients in a heavy bottom 2 Qt. sauce pan. Bring to a simmer, whisking occasionally, and cook for an additional 5 minutes until the sauce has thickened lightly. Courtesy of The Brew Chef ™