Budweiser Cranberry BBQ Meatballs

By KatKD

Ingredients

• 1 cup ketchup
• 1 cup whole berry cranberry sauce
• 3 /4 cup Budweiser Amber Lager
• 1 /4 cup apple cider vinegar
• 1 /2 cup dark brown sugar, packed
• 3 tablespoons molasses
• 1 tablespoon yellow mustard
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes, or more (optional)
• 1 pounds lean ground beef
• 3 /4 cup bread crumbs
• 1 teaspoon garlic powder
• 2 envelopes onion soup mix
• 2 tablespoons chopped fresh parsley
• 2 eggs
• Splash of milk
• 1 tablespoon vegetable oil, for frying

Details

Adapted from budweiser.com

Preparation

Step 1

Makes about 48 meatballs

[Cook’s Note: May also use 2 pounds thawed frozen premade meatballs.]

FOR THE SAUCE:
Combine all ingredients in a 1-quart saucepan. Bring to a gentle
simmer for 15 to 20 minutes or until thickened. Cool to room
temperature. (Will keep in the refrigerator in an air-tight
container for 3 weeks.)

MEATBALLS:
Combine meatball ingredients, except oil, and mix well. Shape
into meatballs about 1 1/2-inches in diameter. Brown in a skillet
with 1 tablespoon of oil. Drain on paper towels.

Transfer meatballs to a slow cooker and pour in BBQ sauce. Cover
and cook on LOW for 5 to 6 hours (or HIGH for 2 to 3 hours).

Serve hot.