Beef and Beer Fondue Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 1 (32 ounce) bottle ketchup
• 1 (12 fluid ounce) can or bottle beer
• 1 teaspoon Worcestershire sauce
• 2 bay leaves
• 1 pounds 80% lean ground beef

Directions

Step 1: In a slow cooker (such as Crock-Pot), combine the ketchup, beer, Worcestershire sauce, and bay leaves. Set the cooker to High.

Step 2: Shape the ground beef into meatballs. Heat a skillet over medium-high heat and cook the meatballs, turning them occasionally, until they are browned (approximately 7 minutes).

Step 3: Transfer the browned meatballs into the slow cooker with the sauce mixture.

Step 4: Allow the mixture to cook on High for about 5 hours, or until the sauce has thickened to your desired consistency.

Step 5: Before serving, make sure to remove the bay leaves.

Cook's Note

Sometimes, I remove the lid and let it cook on Low for a while, which helps the sauce thicken even more.

Nutrition Facts (per serving)

Serving Size: 1 serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.