1 lb. Pasture to Plate Co. ground beef
1 c. panko bread crumbs
1/4 c. Guinness
1/4 c. chopped onion
1 egg, lightly beaten
1 tsp. salt
1/8 tsp. pepper
2 bottles Guinness
1/2 c. ketchup
1/4 c. honey
2 Tbsp. molasses
2 tsp. dijon mustard
2 tsp. dried minced onion
1 tsp. garlic powder
4 tsp. cornstarch
For the meatballs: Combine all ingredients in a medium mixing bowl. Mix well.
Form into 1 1/2 inch balls (I used a small cookie scoop) and place on a rimmed baking sheet lined with aluminum foil and sprayed with nonstick spray.
Bake at 350° for 20-25 minutes.
For the sauce: Combine all ingredients except cornstarch in a medium saucepan. Whisk.
Bring to a boil, whisking occasionally.
Reduce heat to a simmer and simmer 20 minutes.
Whisk in cornstarch and continue simmering 5 minutes or until thickened.
Add meatballs to sauce.
Mindy L. Stedem