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Slow Cooker Beer Meatballs
A unique combination of beer, onion soup mix, and ketchup makes the BEST sauce for frozen meatballs.
Prep Time
5
minutes
mins
Cook Time
5
hours
hrs
Total Time
5
hours
hrs
5
minutes
mins
Course:
Appetizer
Cuisine:
American
Servings:
9
Calories:
334
kcal
Author:
Sarah Olson
Equipment
Slow Cooker - 4 quart or larger (I own and use this one from Crock-Pot)
Ingredients
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)
US Customary
-
Metric
Instructions
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.
Notes
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
Calories:
334
kcal
|
Carbohydrates:
17
g
|
Protein:
18
g
|
Fat:
21
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
10
g
|
Cholesterol:
73
mg
|
Sodium:
794
mg
|
Potassium:
465
mg
|
Fiber:
0.4
g
|
Sugar:
12
g
|
Vitamin A:
281
IU
|
Vitamin C:
3
mg
|
Calcium:
27
mg
|
Iron:
1
mg