For a rich, savory gravy inspired by Oktoberfest, you can use a Sam Adams OctoberFest beer in both the meatballs and the sauce. The malty, slightly caramel flavor of the beer pairs perfectly with a traditional German-style gravy. 

This recipe combines elements from several online recipes to produce a flavorful main dish. 

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Meatball ingredients

1 lb ground pork or a mix of pork and beef

⅓ cup plain breadcrumbs

1 large egg

¼ cup onion, finely grated or minced

2 cloves garlic, grated or minced

½ tsp dried oregano

½ tsp salt

½ tsp black pepper

2 tbsp Sam Adams OctoberFest beer

¼ tsp ground nutmeg (optional, for a German touch)

2 tbsp vegetable oil for browning 

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Gravy ingredients

2 tbsp butter

2 tbsp all-purpose flour

12 oz Sam Adams OctoberFest beer (one full bottle)

1 cup beef broth

½ tsp ground allspice

1 tsp Worcestershire sauce

Salt and black pepper to taste 

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Instructions

1. Prepare the meatballs: In a large bowl, combine the ground pork, breadcrumbs, egg, grated onion, grated garlic, oregano, salt, pepper, nutmeg (if using), and 2 tbsp of the Sam Adams OctoberFest beer. Mix thoroughly with your hands until well-combined, but do not overmix.

2. Chill the meatballs: Cover the mixture and refrigerate for at least 30 minutes to an hour. This helps the meatballs hold their shape while cooking.

3. Form and brown the meatballs: Form the chilled meat mixture into 1-inch balls. In a large, deep skillet, heat the vegetable oil over medium-high heat. Add the meatballs in batches and brown on all sides. Remove the browned meatballs from the skillet and set aside.

4. Make the gravy: Reduce the heat to medium. Add the butter to the skillet with the remaining drippings. Stir in the flour and cook for 1 to 2 minutes, whisking constantly to create a roux.

5. Add the beer: Slowly whisk in the remaining bottle of Sam Adams OctoberFest beer, scraping any browned bits from the bottom of the pan as you go. Bring to a simmer and cook for 2 to 3 minutes to allow the alcohol to cook off.

6. Thicken the gravy: Whisk in the beef broth, Worcestershire sauce, and allspice. Continue whisking until the gravy thickens to your desired consistency. Season with salt and pepper to taste.

7. Simmer the meatballs: Return the browned meatballs to the skillet, nestling them into the gravy. Reduce the heat to low, cover, and simmer for at least 10 minutes to allow the flavors to meld and the meatballs to finish cooking through.

8. Serve: Ladle the meatballs and gravy over mashed potatoes, egg noodles, or spaetzle. Garnish with fresh parsley if desired.