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Beef and Beer Fondue

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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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5 h 15 m servings 198
Original recipe yields 12 servings


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  1. Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot(R)) set over High.
  2. Form ground beef into meatballs. Heat a skillet over medium-high heat and cook meatballs, turning as needed, until browned, about 7 minutes.
  3. 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

Per Serving: 198 calories; 8.4 19.9 10.4 34 861 Full nutrition

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