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