Beer Ball Buffet Recipes

Steps:

• ****I should note right off the bat that I always double or triple this recipe. There is no way to go to a party or potluck with just 1 pound of these because they are loved way too much. If you are making them just to munch on at home then maybe, but even then you'll wish you had made more for leftovers****
• Season ground beef with salt and pepper and make meatballs the size you want them. I tend to make them somewhat smaller, sort of bite size so you can pick them up with a toothpick easily.
• Brown them in a skillet or in the oven but do not cook them all the way through. I do mine in a skillet and you have to do them in batches. Do not over crowd the skillet. Drain them onto a paper towel as you pull them out of the skillet. If you're using the optional minced onion you can add them to the last batch of meatballs or throw them in with the sauce. I've done both.
• Mix the remaining ingredients in a pot and bring to a boil. Add meatballs and simmer for 3 hours. If using the Crock Pot method, at this point you will transfer the already boiled mixture and meatballs to a Crock Pot and put them on high until they are cooking at a boil again, about 20-30 min, then turn them to low and cook for 3-4 hours more. Enjoy!
• **Don't forget, these are WONDERFUL served along with your favorite cheese ball. I don't know what it is but the two flavors just marry so nicely** Can also be used for cocktail wienies!

Steps:

• In a small saucepan, combine juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted., Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through. If desired, sprinkle with parsley.

Steps:

• Prepare meatballs according to package directions., Meanwhile, in a small saucepan, combine barbecue sauce and beer; heat through. Add meatballs; stir to coat. If desired, top with jalapenos to serve.

Steps:

• In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.

Steps:

• Combine the cream cheese, cheddar, Brie, Worcestershire sauce, hot sauce, garlic powder, and onion powder in a bowl. With an electric mixer, beat on medium speed until incorporated. Add the parsley and continue to beat on low speed until just combined. Form the mixture into a ball and refrigerate until set.
• While the cheese ball sets, coarsely chop the pecans and spread on a rimmed plate.
• About 30 minutes before serving, remove the cheese ball from the fridge. Roll the ball in the pecans, pressing them firmly to the ball, until completely covered. Let soften at room temperature for 30 minutes. Serve.