Bavarian Meatballs

This is a good appetizer served with toothpicks or a good main dish served over rice or buttered egg noodles.  I originally got the recipe from “Eric’s mom” whose name I don’t remember but who lived next door for a few years and who had a lot of good recipes, including a prize-winning enchilada recipe that I haven’t shared yet.


Bavarian Meatballs

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Nutrition per portion

  • 2 lbs frozen Swedish meatballs
  • 1 large onion, sliced and made into rings
  • 1/4 c brown sugar
  • 1 envelope beefy onion soup mix
  • 12 oz bottle or can of good beer
  1. Combine onion and meatballs in crock.
  2. Sprinkle with brown sugar and soup mix.
  3. Pour beer over top.
  4. Cook on Low 5-6 hours.

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