Midwest IPA Smoked Cheesy Meatballs

INGREDIENTS

For the Meatballs:
1 lb. Lean Ground Beef (or a mix of beef and sausage)
1/2 Cup Finely Grated Onion
3 Cloves Garlic, mashed into paste
3/4 tsp Each: Oregano, Garlic Powder, Chili Flakes, & Italian Seasoning
1 tsp Each: Salt & Pepper
3/4 Cup Parmesan Cheese (half freshly grated, half finely grated)
1/2 Cup Bread Crumbs
1/3 Cup Great Lakes Midwest IPA
1 1/2 tsp Worcestershire Sauce

For the Beer Cheese:
3 Tbsp Butter
1 tsp Each: Salt, Pepper, Smoker Paprika
1/2 tsp Each: Garlic Powder & Onion Powder
1/4 Cup Flour
3/4 Cup Midwest IPA
1/2 Cup Milk
1 1/2 tsp Dijon Mustard
1 tsp Worcestershire Sauce
2 Cup Freshly Grated Cheddar
1 Cup Freshly Grated Pepper Jack

METHOD

For the Meatballs:

These can be made ahead of time and placed in the fridge before cooking.

Preheat smoker or oven to 225 degrees.
Combine all meatball ingredients and gently mix.
Form into 9-10 equal sized balls and place on the smoker until they reach 150 degrees internally, around 90 minutes.

For the Beer Cheese:

Heat a skillet over medium heat, add butter, once melted add in seasoning and flour.
Mix and cook for 2 minutes, then whisk in beer, and milk until there are no lumps.
Whisk in mustard and Worcestershire sauce, cook for 3 minutes, turn off heat, then add cheese in small handfuls until melted.
Serve with chips, veggies, smoked meat balls, and a cold Midwest IPA!

Recipe and Photo by Graham Russell, aka @CookingWithCarl. Check out his recipes on Instagram, TikTok, and Lemon8, including Texas Toast Chili Boats featuring Oktoberfest!