Slow Cooker Beer Meatballs are the perfect game day, family gathering, or potluck appetizer. Although this recipe has just four ingredients, it’s full of flavor and makes tender meatballs that can also make a versatile meal option for a busy weeknight.
Why this beer meatballs recipe works
Skip making your own meatballs and follow this quick and easy recipe that calls for frozen meatballs. This helps to cut back on the prep time and allows your crockpot to do all the cooking. You’ll appreciate this dump-and-go option if you’re looking for something simple that yields a versatile meal option with a short cooking time.
- Frozen Meatballs: You can find various meatball options, from beef and pork to turkey and chicken. Choose a 32oz bag of your preference. Defrosting is not necessary.
- Ketchup: Using ketchup creates a tomato-like base for the sauce of the meatballs.
- Beer: Other than being the highlight of the recipe, slow cooking with beer also tenderizes the meat and adds flavor.
- Onion Soup Mix: Creates all the flavors needed for the perfect meatball taste. This mix includes dry onion flakes, beef bullion granules, onion powder, parsley, paprika, celery seed, and ground black pepper seasonings.
Step One – Pour the bag of meatballs into the crock pot.
Step Two – Add in the sauce ingredients – onion soup mix and ketchup, and pour over the beer.
Step Three – Stir all the ingredients together until combined and the meatballs are covered with the sauce.
Step Four – Cover and cook on LOW for 5 hours or HIGH for 2.5 hours. Serve and enjoy!
How to serve:
- Create the perfect appetizer by placing the meatballs on a platter and poking them with toothpicks.
- They also make for a tasty charcuterie board option when surrounded by cheese bites and mini slices of bread or crackers.
- Turn these meatballs into a hearty meal by serving them on a bed of mashed potatoes, spaghetti noodles, or as yummy meatball subs.
- Other variations include making sweet meatballs by adding brown sugar or making them spicy by adding sriracha or red pepper flakes. Adding bbq sauce will quickly turn them into bbq meatballs.
Recipe FAQs and Variations
To make these barbecue beer meatballs, exchange the ketchup for barbecue sauce! Serve them according to some of the suggestions above.
Yes. Be sure to turn it to the keep warm setting, so the meatballs don’t continue cooking and burn. Stir them occasionally.
Store any leftover meatballs in an airtight container and store them in the fridge for up to 5 days. These can also be frozen for up to 3 months.
This recipe works well with cooking them in the oven. Instead of mixing all the ingredients in the crock pot, stir them in a large bowl and then transfer them into a baking dish. Bake at 375 for one hour or until meatballs are hot throughout.
Frozen meatballs bake and cook just fine in the slow cooker or oven. These are already cooked and then frozen, so you don’t have to worry about any rawness.
Slow Cooker Beer Meatballs
- 32 oz. frozen meatballs (26 -32 oz. bag works)
- 2 cups ketchup
- 1 oz. packet Lipton Onion Soup Mix
- 1/2 cup beer (I use Pilsner)
- Add the frozen meatballs to your slow cooker.
- Pour over the ketchup, onion soup mix and beer. Stir.
- Cook on low for 5 hours or HIGH for 2.5 hours. Stirring occasionally.
- Store any leftover meatballs in an airtight container and store them in the fridge for up to 5 days. These can also be frozen for up to 3 months.
- To make these barbecue beer meatballs, exchange the ketchup for barbecue sauce! Serve them according to some of the suggestions above.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.