*Stout Barbecue Meatball Hoagies

This is a post that is kind of a re-vamp. I ultimately try to make one post and leave it once I'm done editing and twiddling but I really could not bring myself to leave this one alone. Although I'm completely satisfied with the end recipe results I just felt the need to fix-er-up and post my recipe this time. These are meatballs made from a family recipe and topped with my delicious Stout barbecue sauce. My entire family loved them so much they were actually made twice in about a two week period. The first time (above picture) with a heaping mound of creamy mashed potatoes, the second time they were served as meatball hoagies with Amish Style macaroni salad. (with my Amish dressing recipe) 

These are a very diverse somewhat simple food but the applications are endless! These would be a wonderful addition to any pot luck or family gathering. I tend to favor them with mashed potatoes because its somewhat reminiscent of 60's television supper food. I'm really not sure how in my mind I've come to that conclusion.  I'm 25 so the sixties to me is purely based upon Nick at nite re-runs, as well as history and Food channel documentaries. Regardless of its old timey authenticity it really is pure deliciousness. They're sure to shine no matter how you serve them, the meatballs are soft, delicate and slightly spiced, the barbecue sauce with its variety and depth of flavors. Its the perfect pairing, this sauce goes so perfect with hearty meats. Its stick to your ribs (not to mention hips and butt) at its finest! 

Meatballs:

Stout Barbecue Sauce

2 pounds of meatloaf mix and ground beef mixture (see note)

1 small hoagie roll or kaiser roll (or about 3 or 4 slices of bread)
2/3 cup whole milk
1 tablespoon dry parsley
2 eggs
2 teaspoons paprika
1 1/2 tablespoons minced garlic
1 1/2 teaspoons salt
2 teaspoons fresh ground pepper
1/4-1/2 cup cooked chopped bacon
1/2 cup finely diced onion

3 tablespoons fresh chopped herbs, I used parsley and chives

In a large bowl combine milk, eggs, parsley, paprika, garlic, salt, pepper, bacon, onion and herbs. Mix together until fairly blended. Rip up the roll or bread and place in the milk mixture. Allow to rest a few minutes until the roll has absorbed the liquid. Combine the ground meat mixture with the milk mixture and stir until its well blended. Lightly cover and refrigerate 3-6 hours.

To prepare and Roast your meatballs:

Preheat Oven to 400 Degrees. Place a layer of aluminum foil on a cookie sheet and lightly spray it with cooking spray. 

Using an ice cream disher or about 1/3 cup measuring cup scoop up a ball of the meat loaf mixture. Form the meat into balls. (using your hands slightly cup the meat and roll it around into a ball) Place each ball on the foil lined sheet. Bake 30 minutes and flip each meatball over. Bake an additional 5-10 minutes until both sides are browned. Allow to rest out of the oven a few moments before moving them. 

Place in a large bowl or air tight container and layer with stout barbecue sauce. Serve hot at a pot luck in a crock, for supper with mashed potatoes or on rolls with Provolone for hoagies.

Note: I mix about 2 pounds of meatloaf mixture (pork, veal and beef) with 1 pound of 85%-93% lean ground beef. I find that to be my favorite combination for meatloaves and other meaty products I think the meatloaf mixture alone is almost too soft.