There are various recipes for preparing cocktail meatballs in a slow cooker, including those from Betty Crocker, Ocean Spray and Hamilton Beach. To make Betty Crocker?s recipe, combine two 1-pound packages of thawed, frozen cooked meatballs and 1 sliced medium onion in a 3 to 3 ?-quart slow cooker.
Sprinkle mixture with ? cup packed brown sugar and 3 tablespoons beefy onion soup mix; pour one 12-ounce can of beer on top. Cover and cook on low for five to six hours. Before serving, stir the meatballs to coat them with sauce, and serve with toothpicks. This recipe serves 16.
For Ocean Spray?s recipe, place one 2-pound bag of frozen, pre-cooked, cocktail-size meatballs in a slow cooker. Combine one 14-ounce can of jellied cranberry sauce and one 12-ounce bottle of chili sauce, and pour the mixture over the meatballs. Cover and cook on high for four hours. This recipe makes 30 appetizer servings.
To make Hamilton Beach?s recipe, stir together one 24-ounce package frozen bite-size meatballs, 2 cups ketchup, 1 cup beer, ? cup packed brown sugar and 1 chopped small onion until well mixed. Add the meatball mixture to a slow cooker. Cover and cook either on medium for six hours or on high for three hours. This recipe makes 10 to 12 servings.