Beef and Beer Fondue
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Ingredients5 h 15 m servings 198
Original recipe yields 12 servings
- Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot(R)) set over High.
- 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.
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- Cook's Note:
- Sometimes I take the lid off and cook on Low for a while and it thickens up real good.
Per Serving: 198 calories; 8.4 19.9 10.4 34 861 Full nutrition