Slow Cooker Bavarian Cocktail Meatballs

Take a tip from the hofbrau: beer is a great way to flavour meat, as in these ultra-easy appetizers using frozen meatballs. ...MORE + LESS -

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

Hide Images

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.

Kitchen Tips: Use the remaining dry soup mix to season ground beef for burgers or for a pot roast.
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.
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.