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Slow-Cooker Bavarian Cocktail Meatballs

Slow-Cooker Bavarian Cocktail Meatballs
  • Prep 5 min
  • Total 6 hr 5 min
  • Servings 16
Take a tip from the hofbrau: beer is a great way to flavor meat, as in these ultra-easy appetizers using frozen meatballs.
Updated May 5, 2010

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1/16 of Recipe
Calories
185
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
4g
20%
Cholesterol
60mg
20%
Sodium
450mg
19%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
5g
Protein
12g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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