Ingredients
2 lbs ground beef
2 eggs, beaten
1 tsp garlic powder
Black pepper, to taste
1/4 cup chopped onions
1/4 to 1/2 cup bread crumbs
1 14-oz bottle ketchup
1 can of beer |
Instructions
Mix together thoroughly the beef,
eggs, garlic, pepper, onions, and bread crumbs. Shape into little meatballs about 3/4"
to 1" in diameter and place gently in a crock pot.
Pour the ketchup and beer into a bowl and stir into a nice broth.
Then pour this sauce into the crock pot, coating the meatballs.
Simmer for 1 to 1.5 hours. Place
the meatballs in a serving dish, pour over the sauce from the crock pot, and serve with
toothpicks. |
| Notes
The number of meatballs depends, of course, on
what size you make them. But here smaller is better; remember that the amount of
sauce clinging to a meatball varies inversely as the radius of the meatball (that's Rocket
Scientist stuff).
This recipe comes from my tennis
buddy Jeff Sedlak, whose mother taught it to him; it's the only thing he knows how to
cook. (I added the eggs because Jeff's ground beef seems to be stickier than mine.) |