Pub Meatballs Recipe

Prepare breadcrumb soak

Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let sit 3–5 minutes until absorbed and mixture is moistened.

Mix meatball base

In a large bowl combine ground beef, ground pork, soaked breadcrumbs (squeezed lightly if excess milk), minced onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, chopped parsley, kosher salt, and black pepper. Using clean hands or a spatula, fold gently until just combined; avoid overworking to keep meatballs tender.

Portion meatballs

Using a 1.5 tablespoon scoop or your hands, portion the mixture into meatballs about 1 1/4 inches (roughly 1.5 tbsp each). You should get about 20–24 meatballs. Place formed meatballs on a rimmed tray or baking sheet.

Sear meatballs

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add meatballs in a single layer without crowding (work in batches). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total per batch. They do not need to be cooked through — just a good golden crust. Transfer seared meatballs to a plate and repeat with remaining meatballs.

Make roux

Reduce heat to medium and melt the butter in the same skillet used for searing. Add the flour and whisk constantly for 1–2 minutes until the raw flour smell is gone and the roux is bubbly and light golden.

Deglaze and build sauce

Slowly whisk in the beer, scraping up browned fond from the bottom of the skillet. Once incorporated, whisk in the beef stock until smooth.

Season and simmer

Add Worcestershire sauce, soy sauce, brown sugar, English mustard, malt vinegar (if using), black pepper, and salt. Stir to combine. Bring the sauce to a gentle simmer and cook 3–5 minutes until slightly thickened.

Finish with meatballs

Return the seared meatballs and any accumulated juices to the skillet, submerging them partially in the sauce. Cover and simmer gently over low heat for 8–10 minutes until meatballs reach an internal temperature of 160°F (71°C) and the sauce has thickened to coat the meatballs. If sauce becomes too thick, stir in up to 2 tablespoons of water or stock to loosen.

Taste the sauce and adjust seasoning with salt and pepper as needed. Sprinkle chopped parsley over the meatballs. Serve hot with lemon wedges on the side if desired. These pub meatballs pair well with crusty bread, fries, mashed potatoes, or a scoop of buttered egg noodles.