Beer Meatballs

For the glorious snackfest that is Super Bowl Sunday, I made White Grandma's delicious beer meatball sauce with turkey meatballs.

This is the tangiest, yummiest, simplest sauce for meatballs and makes a perfect warm appetizer. 

Meatballs: Meat of your choice, grated onion, salt and pepper. Roll into balls. Bake at 350 for 15 minutes. Don't overcook like I did because the meatballs get dry and even this sauce can't save a chalky ball.

Sauce: 1/2 C beer (not half a bottle as The Good Doctor insisted he thought he remembered and was pretty sure he was right about)

1/2 C ketchup

2 tbs each of white vinegar, sugar, worcestershire sauce 

1 tsp salt

1/2 tsp pepper

Mix and simmer until the sauce thickens.

White Grandma usually triples this recipe. I doubled it and made plenty of sauce for 24 meatballs.

Pour over meatballs. Let them simmer in sauce to soak up the tangy goodness. Serve warm.


Only 5 were left by the time I remembered to take this picture.

Vicky NguyenBloggity, Food