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I got this recipe from my mother. We always have it at parties. The fondue is a thick, rich, tomato-type fondue. There is no cheese in it and it doesn't need it. The meatballs soak up some of the sauce to make it super yummy! It's always a hit for us, so I thought I'd share.

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Recipe Summary test

prep:
5 mins
cook:
5 hrs 10 mins
total:
5 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) set over High.

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  • Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.

  • Place meatballs in the slow cooker. Cook on High until sauce is thick, about 5 hours. Remove bay leaves before serving.

Cook's Note:

Sometimes I take the lid off and cook on Low for a while and it thickens up real good.

Nutrition Facts

198 calories; protein 10.4g; carbohydrates 19.9g; fat 8.4g; cholesterol 34mg; sodium 861.1mg. Full Nutrition
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