Stout BBQ Meatballs

I make Meatballs in bulk twice a year. I typically double my recipe and make about 200 meatballs at once, then vacuum seal them in meal size portions. This works great for Spaghetti dinners, but also work well to take out a few at a time to make a crock pot appetizer with a great sauce. I'm a huge BBQ sauce fan, so this was right up my alley. 

​Meatballs

Sauce:
2 tablespoons olive oil
4 cloves garlic minced
1/3 cup soy sauce
4 tablespoons Worcestershire sauce
1 tablespoon Sriracha
2 cups stout beer
4 teaspoons smoked paprika
2/3 cup brown sugar
6 oz can tomato paste
salt and pepper, to taste
2 tablespoons fresh parsley, to garnish​

Preparation: 
1. Make meatballs according to recipe and set aside. 
2. To make the sauce, heat olive oil it a large skillet over medium heat. 
3. Add garlic, and fry until fragrant, about a minute. 
4. Add soy sauce, Worcestershire sauce, Sriracha, beer, paprika, brown sugar, and tomato paste. Season with salt and pepper. Whisk together. 
5. Let sauce simmer for about 15 minutes, until some of the liquid had reduced and sauce is thickening. 
6. Add meatballs to sauce and toss to coat. Let cook for about 5 minutes, until meatballs are heated through. 
7. Serve immediately or place meatballs and sauce in a crock pot and set to warm.