Sunday, August 24, 2008

Meatball Madness

Growing up there were a few special dishes my mother would make only for parties or special holidays. Anytime we would have guests over, I'd hope that one of those dishes would magically appear: kringle, cinnamon rolls, or beer meatballs. Mom made the meatballs as an appetizer during the seventies--I don't think I'd eaten any since last November when I made them for our annual Craft Party.

They were as tasty and popular as I remember.

When CraftMaven announced her upcoming marriage, I offered to make her some for the wedding. CrafterKat and Critter came home Saturday and looked around the messy kitchen, spotting the tray of meatballs. "Is that it?" I nodded. "You better make another batch..."

Not only are these tasty, but they're fun to make. You even get to make meatball madness faces as you squish up the ingredients.

There's Beer In Here Meatballs


1 to 1.5 lbs. of hamburger

1 to 1.5 lb.s of pork sausage

2 small eggs

1 to 2 cups of bread crumbs (depends on the amount of meat used)

1/2 c. milk

salt and pepper

garlic powder or mushroom powder

Mix up the meat and gradually add the eggs and milk. Once combined, add the seasonings and bread crumbs, a bit at a time so everything gets absorbed. Shape the mixture into 1 inch balls and place on a cookie sheet. Place them close together--the meatballs will shrink a bit as they cook. Should make enough meatballs to fill one standard cookie sheet.

Set the oven to 500 degrees and cook for ten minutes.

Sauce (mix up in a crockpot/slow cooker):

1 lb. brown sugar

1 bottle of chili sauce

1 bottle of beer

Stir until the sauce is combined. Add the meatballs to the crockpot and cook on low for about an hour.

And remember to make the meatball face: