Take a tip from the hofbrau: beer is a great way to flavor meat, as in these ultra-easy appetizers using frozen meatballs.
(1-lb.) pkg. (about 64) frozen cooked meatballs, thawed
medium onion, sliced
cup firmly packed brown sugar
tablespoons beefy onion soup mix (from 2.2-oz. pkg.)
(12-oz.) can beer
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.
Cover; cook on Low setting for 5 to 6 hours.
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.
Use the remaining dry soup mix to season ground beef for burgers or for a pot roast.
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.
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 PER SERVING
Serving Size: 1/16 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.