Guinness Glazed Meatballs with Roasted Brussels Sprouts


  • 3 bags of Cutting Vedge Meatballs
  • 1 1/2 pounds Brussels Sprouts
  • 3 tbsp extra virgin olive oil
  • 1/2 lemon
  • 1 tsp sea salt, finely ground
  • 1 tsp ground black pepper

Guinness Sauce:

  • 2 bottles of Guinness
  • 1/2 cup tomato sauce
  • 1/4 cup maple syrup
  • 2 tbsp molasses
  • 2 tsp dijon mustard
  • 2 tsp each onion and garlic powder
  • 4 tsp cornstarch


For the brussels sprouts:
  1. Wash brussels sprouts and cut off brown ends. Pull off any yellow outer leaves and cut them in half.
  2. Next, mix them in a bowl with olive oil, salt, and pepper. Pour them onto a sheet pan and roast at 400F for 30 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to roast the sprouts evenly. Sprinkle with more kosher salt and juice of 1/2 lemon (use more to taste, if wished).
For the sauce:
  1. Whisk together all ingredients for the sauce except cornstarch in a medium saucepan. Bring to a boil, whisking occasionally. Reduce heat to a simmer and simmer for 20 minutes.
  2. In a small bowl, combine cornstarch with a couple of teaspoons of water until thick paste forms. Add the paste to the sauce and whisk quickly. Continue simmering for 5-10 minutes or until thickened.
For the meatballs:
  1. Bake Cutting Vedge Meatballs in the oven following package instructions.
  2. Once baked, using a brush glaze meatballs in Guinness sauce and serve on a serving platter, or assembled on dinner plates with Brussels sprouts. Enjoy!

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