Meatballs in Beer
1 lb. ground beef
1 egg
1 small onion, chopped fine
1/2 c cracker crumbs
salt and pepper
Make meatballs by mixing the above ingredients and forming small balls about one inch in diameter. Place on a parchment covered cookie sheet and refrigerate until needed.*
The meantime mix;
1 c ketchup
1 c beer
2 t vinegar
4 t sugar
4 t worcestershire sauce
1/4 c horseradish
Place in a slow cooker/crock pot and cook on hight until it starts to boil. Let it boil about 10 minutes and then add the meatballs. Simmer on low for 2-3 hours until done. (Don't stir them much, as you don't want to break the meatballs apart).
*Note
I like to bake the meatballs while I'm making the sauce. If you want to bake your meatballs before adding them to the crockpot, bake them in a jelly roll pan or a cookie sheet with a lip to hold in the drips. Bake at 375 for about 15 - 25 minutes depending on the size of your meatballs. You can add them hot or cold to the sauce. You can even make the meatballs up the day before and add them to the crockpot about 2 hours before you want to serve them.
