Slow Cooker Bavarian Cocktail Meatballs

 

2

(1-lb.) pkg. (about 64) frozen cooked meatballs, thawed

1

medium onion, sliced

1/4

cup firmly packed brown sugar

3

tablespoons beefy onion soup mix (from 2.2-oz. pkg.)

1

(12-oz.) can beer

• 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.