Description
These Crockpot Root Beer Meatballs are a sweet and tangy appetizer or main dish perfect for gatherings or weeknight dinners. Tender frozen meatballs simmer slowly in a flavorful sauce made from root beer, brown sugar, barbecue sauce, and Worcestershire sauce, creating a deliciously sticky glaze that’s sure to satisfy your taste buds with minimal effort.
Ingredients
Scale
Meatballs
- 32 ounces frozen fully cooked meatballs
Sauce
- 1½ cups root beer
- ½ cup brown sugar
- ½ cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Add the meatballs: Place the frozen fully cooked meatballs into the slow cooker in an even layer to ensure even cooking.
- Add root beer: Pour the 1½ cups of root beer over the meatballs to create a flavorful base for the sauce.
- Mix sauce ingredients: Stir in the brown sugar, barbecue sauce, and Worcestershire sauce until all ingredients are well combined, coating the meatballs evenly.
- Cook on low: Cover the slow cooker and cook on low heat for 3 to 4 hours, stirring occasionally to prevent sticking and ensure even flavor distribution.
- Thicken the sauce: Whisk together the cornstarch and water to make a slurry, then stir it into the meatballs and sauce mixture.
- Finish cooking: Continue to cook the meatballs and sauce until the sauce thickens to a sticky, glaze-like consistency, then serve warm.
Notes
- Use fully cooked meatballs for convenience; if using fresh meatballs, ensure they are cooked through before adding to the slow cooker.
- Stir occasionally during cooking to help prevent the sauce from settling and to evenly coat the meatballs.
- The root beer adds sweetness and a unique flavor, but you can substitute with cola or ginger ale if preferred.
- For a thicker sauce, let it cook uncovered for the last 15-20 minutes in the slow cooker.
- Serve with toothpicks as an appetizer or over rice or mashed potatoes for a full meal.
