Looking for a delicious and flavorful appetizer or meal that is easy to make and sure to impress? Look no further than this Crockpot Guinness Glazed Meatballs recipe!

What sets this meatball recipe apart is the rich and savory sauce, which gets its unique flavor profile from the addition of smooth and creamy Guinness beer. But if you’re not a fan of beer, don’t worry – you can easily substitute chicken or beef broth for a similarly delicious result.

Preparation is a breeze with this recipe – just a few simple steps and then you can set it and forget it in your trusty crockpot. The result is a mouthwatering meatball dish that can be served as an appetizer or piled atop creamy mashed potatoes for a hearty meal.

And the best part? This recipe is versatile enough to work with a variety of meats, so if you have leftovers from your crockpot, you can easily pair them with other dark meats for a delicious and satisfying meal. So why wait? Give this Crockpot Guinness Glazed Meatballs recipe a try and take your meatball game to new heights!

TIPS FOR MAKING GLAZED MEATBALLS WITH GUINNESS CROCKPOT

• you do not need to fully cook your meatballs in the oven, as they will continue to cook in the crock pot.
• For tender meatballsavoid over-mixing the meatball ingredients.
• You can use a 1 ½” cookie scoop to Shape your meatballs, which helps keep all the meatballs a uniform size and also saves you the hassle of rolling them yourself. If you don’t have a cookie scoop, go ahead and roll them by hand.
• You could easily substitute ground turkey for beef although turkey can alter the flavor of your dish since beef is naturally fattier and therefore more flavorful and juicy. With that being said, if you typically use extra-lean ground beef, then you probably won’t notice much of a difference.
• To reduce preparation time, use store-bought frozen meatballs for this recipe instead of making your own from scratch. I personally prefer homemade as I think it tastes better.

HOW SHOULD I SERVE THESE MEATBALLS?

• While these Guinness Crockpot Glazed Meatballs can easily be served as tasty toothpick appetizers, if you’re interested in using them to make full meals, consider the following additions:
  • Serve your meatballs with a side of your favorite roasted vegetables or a simple salad.
  • Serve them over your choice of pasta (ie spaghetti), rice, or mashed potatoes with a generous dollop of sauce to cover up the starchy element of the meal.
  • Make meatballs for a relaxed dinner or weeknight lunch by adding them to long crusty rolls with various toppings including sauce, shredded cheese, diced tomatoes, and caramelized onions.
  • Turn classic tuna into a meatball melt! All you need is some bread, your meatballs, and a sprinkling of cheese to top it off.

HOW SHOULD I STORE GLAZED MEATBALLS WITH GUINNESS CROCKPOT?

• These meatballs can be stored in the refrigerator for 3-4 days in an airtight container with the remaining sauce.
• To reheat, set your oven to 300℉ and heat your meatballs with the remaining sauce for about 30 minutes. You’ll also want to cover the meatballs while you reheat them to prevent them from drying out, and spoon the remaining sauce over the meatballs halfway through cooking.

CAN I FREEZE THE MEATBALLS?

• Yeah! These meatballs can be stored in the freezer for 3-4 months, either in an airtight container or in a Ziploc bag with the remaining sauce from the crock pot.
• thaw them overnight in the refrigerator and then follow the same reheating method suggested for reheating from refrigeration.

Guinness Crockpot Glazed Meatballs

1. Preheat oven to 375℉. Line a large tray with parchment paper.
2. In a large bowl, mix all meatball ingredients (ground beef up to cayenne pepper) with your hands or a large spoon until well combined.
3. Shape the mixture into 1 ½” balls and place on a baking sheet and cook for 15 minutes.
4. While the meatballs are cooking, prepare the sauce. In a medium saucepan, heat oil and sauté ½ cup chopped onion and 3 garlic cloves over medium high heat for 5 minutes or until onion softens.
5. Add 1 ½ cups Guinness beer, tomato paste, barbecue sauce, brown sugar, Worcestershire sauce, mustard, and thyme. Bring to a boil, and then reduce heat to low and simmer for 10 minutes.
6. After the meatballs finish cooking, place them in a slow cooker.
7. Pour the sauce over the meatballs in the crock pot.
8. Set slow cooker to low and cook for 2-3 hours. Garnish with chopped parsley and serve over mashed potatoes.