Meatballs in Beer Sauce Recipe

1 Tbsp of Veggie oil
1/2 c of Italian bread crumbs
1 canned beer
1 canned V8 juice (spicy, 6 oz)
1 tsp of hot sauce
1 c of onions
1 bottle catsup (large)
1 tsp of horseradish
1 tsp of Worcestershire sauce
2-3 lbs of beef; ground
2-3 pcs of eggs
Salt & pepper
1 tsp of lemon juice

In a medium-sized bowl, combine the beef, crumbs, half a cup of onions, and eggs. Mix well using fork or your hand. Mold into bite-sized balls. Set aside.

Place a medium-sized nonstick skillet with veggie oil over medium heat. When the oil is hot, roll the meatballs over ’til golden. Remove from heat and transfer to a platter with paper towel to drain excess oil. Toss meatballs into the crockpot.

Combine beer, spicy V-8 juice, lemon juice, hot sauce, salt and pepper, Worcestershire sauce, catsup and horseradish in a medium-sized saucepan. Whisk well. Bring to a boil and simmer for 10-15 minutes.

Pour the sauce into the crockpot to soak the meatballs. Cover with the lid. Cook for a minimum of 3 hours. It is better to cook it longer, though – up to 6 hours – to allow the meat to absorb the flavors of the sauce.

Stir it every now and then. To be served with rice or pasta.

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