Best Beer Meatballs Recipes

EASY BEER AND KETCHUP MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the beer and ketchup in a slow cooker on high setting and allow to simmer..
• Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for 20 minutes.
• Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.

BARBECUE AND BEER MEATBALLS

Steps:

• Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.

MEATBALLS IN BEER SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Soak bread cubes in 1/2 cup beer.
• Combine ground beef, cheese, salt, pepper and beer soaked bread. Mix well and form cocktail size meatballs (about 32, 1" balls).
• Arrange in a single layer in a cookie sheet and bake for 15 minutes.
• Meanwhile, saute onions in margarine until tender. Stir in sugar, vinegar, beef stock, and remaining beer. Thicken with flour if so desired.
• Simmer over low heat for 10 minutes.
• When meatballs are done, drain on paper towels and then add to the sauce and simmer for 20 minutes longer.
• Serve with toothpicks.

BELGIAN MEATBALLS BRAISED IN BEER

Steps:

• To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
• Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
• Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
• Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.
• Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
• Remove meat balls to platter; keep warm.
• To prepare sauce, discard all but 2 tablespoons of fat in pan.
• Add onion and endives.
• Cook over low heat, stirring constantly, for about 10 minutes.
• Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
• Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
• Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
• Simmer, partly covered, until meat is cooked through, 45 minutes.
• Sprinkle with parsley and serve.

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE

Steps:

• Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
• Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
• Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
• Meanwhile, toast the remaining loaf bread in the oven.
• Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
• Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

BEER MEATBALLS

Steps:

• Combine ground beef, 1/2 cup onions, seasoned bread crumbs, and eggs. Make the mixture into small meatballs. Cook meatballs in a large skillet, turning to brown all sides, or bake in the oven until browned, about 30 minutes at 375°. Drain meatballs and discard fat. In saucepan combine remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow cooker. Cover and cook on LOW for 3 to 6 hours. Gently stir the meatballs occasionally. To make them more saucy, add a little more ketchup and V-8, along with seasonings, to taste.

RUTH'S BEER MARINATED MEATBALLS

Steps:

• Combine chili sauce, beer, sugar, and Worcestershire sauce until well blended.
• Add meatballs and stir until well coated.
• Cook over low heat until heated through, about 1 hour.

BEER AND KETCHUP MEATBALLS RECIPE - (4.7/5)

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place the beer and ketchup in a slow cooker on high setting and allow to simmer.. Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 20 minutes. Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.

PARTYTIME BEER MEATBALLS

Steps:

• In a large saucepan, combine all ingredients except meatballs. Bring to a boil and then simmer for 15 minutes.
• Put sauce into a large crockpot and dump in meatballs - just enough so that the sauce is still barely covering them - you may not need the whole bag.
• Allow to simmer in crockpot for at least 3 hours - the longer you let them simmer, the better they are! Six to ten hours on low temperature is best. Stir them occasionally.
• To serve them, leave them in the crockpot so they're hot and provide a slotted spoon and bowls for dishing them out.
• You may wish to add more ketchup, chili sauce, or V-8 juice - spice them up more if you like them hot!

MEATBALLS IN BEER

Steps:

• Brown onion in butter, salt, pepper and nutmeg.
• Mix pork, beef and dry bread rolled into crumbs.
• Combine with onions.
• Add the egg; mix well, and form into small balls.
• Roll them in a small amount of flour.
• Brown the meat balls in the 3 tablespoons of butter.
• When well browned, add beer and lemon juice.
• Cover and let simmer 30 minutes.
• Serve with buttered noodles sprinkled with toasted crumbs.

BEER-SAUCED MEATBALLS

Steps:

• In bowl combine egg and 1/4 cup of the soup. Stir in bread crumbs and salt. Add ground meat; mix well. Shape into thirty-six 1-inch meatballs.
• In 10-inch skillet cook onion in hot oil till tender but not brown. Remove onion and set aside.
• Add meatballs to skillet; cook till browned, turning occasionally to brown evenly. Drain off fat.
• Combine the remaining soup, beer, oregano, and dsah pepper. Add to skillet along with the onion. Bring to boiling. Reduce heat and simmer, uncovered, for 15 to 20 minutes.
• Serve over hot cooked noodles, pasta, spaetzel, or rice.
• Note: For turkey option, reduce soup in meat mixture to 2 tablespoons.

EASY BEER AND KETCHUP MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the beer and ketchup in a slow cooker on high setting and allow to simmer..
• Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish.
• Bake at 400 degrees F (200 degrees C) for 20 minutes.
• Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.

NO-FUSS BEER BBQ MEATBALLS

Steps:

• Combine all ingredients in the slow cooker. Cover and cook on LOW 8 to 10 hours.
• About 96 meatballs, but this recipe is easy to cut in half. Also, you can use your own homemade meatballs, first browned in oven or skillet.
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MEATBALLS IN BEER SAUCE

Steps:

• At least 1 hour or up to 24 hours before serving:In a medium bowl, combine beef, bread crumbs, milk, egg, green pepper, onion, salt, poultry seasoning and pepper, mixing well. Shape into forty-eight meatballs. In a 10-inch non-stick skillet over medium-high heat, brown meatballs, half at a time, in oil. Transfer to paper towels to drain.In a Dutch oven or 3-quart saucepan, stir beer, catsup, Worcestershire sauce, sugar and vinegar until blended. Over medium-high heat, bring to a boil. Add meatballs reduce heat to low, cover and simmer for 15 minutes. Uncover and simmer 15 minutes longer to slightly thicken the sauce. If making ahead, cover and refrigerate up to 24 hours. Reheat before serving. Transfer to a chafing dish and serve hot with picks.

MEATBALLS IN BEER SAUCE 2

Steps:

• 1. At least 1 hour or up to 24 hours before serving:2. In a medium bowl, combine beef, pork rinds, heavy cream, egg, green pepper, onion, salt, poultry seasoning and pepper, mixing well. Shape into forty-eight meatballs. In a 10-inch non-stick skillet over medium-high heat, brown meatballs, half at a time, in oil. Transfer to paper towels to drain.3. In a Dutch oven or 3-quart saucepan, stir beer, catsup, Worcestershire sauce, splenda and vinegar until blended. Over medium-high heat, bring to a boil. Add meatballs reduce heat to low, cover and simmer for 15 minutes. Uncover and simmer 15 minutes longer to slightly thicken the sauce. If making ahead, cover and refrigerate up to 24 hours. Reheat before serving. Transfer to a chafing dish and serve hot with picks.

JJ"S BEER COCKTAIL MEATBALLS

Steps:

• Make your meatballs about quarter sized, and either fry or bake them draining grease well.
• In a deep saucepan or crock pot put in the sugar, ketchup, and add beer. Mix well until sugar is pretty well dissolved.
• Add in the cooked meatballs, and simmer with lid ajar on stovetop for 30-45 minute Or simmer in crockpot on low for 1-1 1/2 hours.
• Be sure to stir a couple of times.
• Sauce will thicken, and smells almost like sweet and sour sauce.
• My friends like them over spaghetti noodles, and mashed potatoes.
• These freeze well for future use.