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Slow Cooker Bavarian Cocktail Meatballs

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Slow Cooker Bavarian Cocktail Meatballs
  • Prep 5 min
  • Total 6 hr 5 min
  • Servings 16
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Take a tip from the hofbrau: beer is a great way to flavour meat, as in these ultra-easy appetizers using frozen meatballs.
Feb 6, 2012

Ingredients

  • 2 lb (1 kg) frozen cooked meatballs, thawed (about 64 meatballs)
  • 1 medium onion, sliced
  • 1/4 cup (50 mL) firmly packed brown sugar
  • 3 tbsp (45 mL) beefy onion soup mix or onion soup mix
  • 1 can (355 mL) beer

Steps

  • 1
    In 3 or 3 1/2-quart slow cooker, combine meatballs and onion. Sprinkle brown sugar and soup mix over beef and onion. Pour beer over top.
  • 2
    Cover; cook on Low setting for 5 to 6 hours.
  • 3
    Just before serving, gently stir mixture to coat meatballs with sauce. Serve with toothpicks. Meatballs can be held on Low setting for up to 1 hour.

Expert Tips

  • Tip 1
    Kitchen Tips: Use the remaining dry soup mix to season ground beef for burgers or for a pot roast.
  • Tip 2
    Success: Do not lift the lid during slow cooking. Each time the lid is removed, it takes 20 minutes to bring the food to proper cooking temperature. If you have to sneak a peek, very carefully twirl the round lid, removing the condensation so you can see inside.
  • Tip 3
    Recipe Variation: To make Bavarian Meatballs Melts, spoon the meatballs into split crusty rolls and top them with shredded Swiss cheese. Broil the sandwiches just until the cheese melts.

Nutrition Information

185 Calories, 10g Total Fat, 12g Protein, 12g Total Carbs, 5g Sugars

Nutrition Facts

Serving Size: 16 servings
Calories
185
Total Fat
10g
Saturated Fat
4g
Cholesterol
60mg
Sodium
450mg
Total Carbs
12g
Dietary Fiber
0g
Sugars
5g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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