Cocktail Beerballs

This is a great easy recipe for cocktail meatballs with a sensational taste! I've offered this dish at parties for several years and everyone raves about them. I will give you the proportions for using a 1 lb. package of ground beef, but it can be increased accordingly to accommodate any size party.

Ingredients:

Sauce:

• 1 small bottle of ketchup
• 1 12 oz. bottle (or can) of beer (non-alcoholic may be used)

Meatballs:

• 1 lb. ground beef
• 1 egg, slightly beaten
• 1/2 cup breadcrumbs (seasoned or unseasoned, your preference)
• 1/4 cup grated Parmesan cheese
• 2 Tbsp. or so of water (enough to make the mixture pliable enough to roll the meatballs)
• Salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Mix the ground beef with the egg, breadcrumbs, cheese, salt, pepper, and bit of water. Shape into 1 1/2 size cocktail meatballs (should get about 31).

Place meatballs on a foil-lined baking sheet with sides (foil for easy clean up!). It's okay to put as many on there as possible. Bake in center of oven for about 20-25 minutes or until browned. Remove with slotted spoon and place into sauce mixture.

Start sauce with ketchup and beer either in a small crock pot on LOW or in a 3 qt. size pan on the stove on LOW. Let meatballs simmer covered for close to an hour (so flavors have a chance to "marry" and infuse into meatballs). Stir the meatballs occasionally so they don't burn.

These can remain in crock pot for parties (on LOW) or transferred to a serving bowl on a hot plate. Serve with toothpicks and plates nearby. Enjoy!

Note: As there seems to be an abundance of sauce, I have made 3 lbs of meatballs (giving me 100+) and used only 2 bottles of ketchup (a 24 oz size and 2 bottles of beer) and it came out scrumptious! Also, this is one recipe that tastes even better the next day if you're lucky enough to have any leftover. So don't be afraid to make these a day ahead if you need to and then just reheat gently (covered) just before serving.

Your guests will love these!

Source: I've done this recipe for over 30 years.

By Diane from Rochester, NY