Newman Farm Pork Meatballs Recipe

Prepare and mix

In a small bowl, combine panko and milk; let soak 5 minutes until softened. In a large bowl, add ground pork, soaked panko (including any excess milk), grated onion, minced garlic, Dijon, chopped parsley, egg, kosher salt, and black pepper. Gently mix with your hands or a fork until just combined; avoid overworking to keep meatballs tender.

Form meatballs

Using a scoop or tablespoon, portion mixture into 1-inch meatballs (makes about 18–22). Roll gently between your palms to form smooth balls, then place on a sheet pan or plate lined with parchment.

Brown and finish

Heat neutral oil in a large skillet over medium heat. When shimmering, add meatballs in a single layer (work in batches if needed) and brown on all sides, about 6–8 minutes total, turning frequently so they don't burn and cook evenly. Internal temperature should reach 160°F (71°C). Transfer browned meatballs to a plate and keep warm.

Reduce beer

Pour Guinness into a medium saucepan and bring to a simmer over medium heat. Reduce until the beer volume has decreased by about half, roughly 8–10 minutes, stirring occasionally.

Build sauce

Lower heat to medium-low and add ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, dry mustard, garlic powder, salt, and black pepper. Stir to combine and simmer gently for 6–8 minutes until slightly thickened.

Finish

Stir in butter until melted and glossy. Taste and adjust seasoning (a pinch more sugar for sweetness or a splash of vinegar for brightness). If sauce is too thick, thin with 1–2 tablespoons water.

Coat meatballs

Add the browned meatballs to the saucepan with the Guinness BBQ sauce and gently toss to coat. Simmer together 3–4 minutes so meatballs finish cooking and absorb sauce flavors. Keep warm until serving.

Make brine

In a small saucepan, combine apple cider vinegar, water, sugar, and kosher salt. Warm over low heat, stirring until sugar and salt dissolve; do not boil. Remove from heat and let cool for 1–2 minutes.

Pickle cabbage

Place thinly sliced red cabbage in a jar or bowl. Pour warm brine over cabbage, pressing down so liquid covers the cabbage. Let sit at room temperature for at least 15 minutes (or refrigerate for 1 hour for better flavor). Drain slightly before serving; reserve a little pickling liquid to toss if desired.

Toast seeds

Heat a small nonstick skillet over medium heat. Add pumpkin and sunflower seeds and toast, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Add sesame seeds and brown sugar in the last minute and stir to coat; remove from heat and spread on a plate to cool. Sprinkle smoked sea salt while still warm.

Assemble and serve

Arrange warm Guinness-glazed meatballs on a platter or individual plates. Top with a small pile of quick pickled cabbage beside or on top of the meatballs. Scatter the toasted crunchy seeds over the pickled cabbage and meatballs. Finish with a sprinkle of chopped chives and serve lemon wedges on the side for a touch of brightness. Serve immediately as a starter.