This recipe was given to me by my mother. It’s a staple at our gatherings. The fondue is a deep, rich fondue in the tomato style. It doesn’t need cheese and doesn’t include any. The meatballs absorb some of the sauce to make it incredibly delicious! We usually enjoy it, so I figured I’d share.
| Prep Time: | 5 mins |
| Cook Time: | 5 hrs 10 mins |
| Total Time: | 5 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 (32 ounce) bottle ketchup
- 1 (12 fluid ounce) can or bottle beer
- 1 teaspoon Worcestershire sauce
- 2 bay leaves
- 1 ½ pounds 80% lean ground beef
Instructions
- Mix ketchup, beer, Worcestershire sauce, and bay leaves together in a slow cooker (such as Crock-Pot®) 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.
- Sometimes I take the lid off and cook on Low for a while and it thickens up real good.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 861 mg |
| Sugars | 17 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |