Cheesy Beer Dip with Porter Meatballs

Beery cheese sauce…beer flavoured meatballs smothered in bbq sauce…game day SORTED

5 mins
25 mins

Ingredients

  • 1 pack Hellers Beef, Briskets & Porter meatballs
  • 60g butter
  • 30g plain flour
  • 1 cups warmed full fat milk - more if you want it slightly thinner
  • 3/4 cup wheat beer - lager works well
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 2 tsp Rum and Que Intensity Rub blend
  • 1 cup sharp cheese like cheddar
  • 1/2 cup mozzarella
  • Fresh chives roughly snipped for garnishing
  • 1/4 cup favourite bbq sauce
  • Toasted sesame seeds to garnish

  1. Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk or use a wooden spoon together until it forms a soft paste. Allow the raw flour to cooks out, about 1 minute

  2. Gradually whisk in the milk and continue whisking until it begins to thicken, about 1 minute

  3. Reduce heat to low and whisk in the beer, worcestershire sauce, dijon, and rub blend. Allow to cook out a further 1 minute and thicken again

  4. Whisking, add the cheeses and remove from the heat and allow to cool slightly to thicken covered with baking paper to stop a skin forming on top

  5. Meanwhile fry the meatballs in a fry pan with a little oil over medium heat tossing regularly until golden all over and cooked through thoroughly.

  6. Remove the pan from the heat and toss the meatballs in bbq sauce and place onto a platter, sprinkle with sesame seeds. Place the warm cheesy beer sauce into a serving bowl and garnish with chives