Beer Balls Annettes Recipes

Steps:

• Orange Beer Burst:
• Add 1 ounce of orange liqueur to 7 ounces of beer.
• Beer Buzz:
• Add 1 ounce of coffee liqueur to 7 ounces of beer.
• Red Eye:
• Add 1 ounce tomato juice, dash hot sauce, juice of 1 lemon, and juice of 1 lime to 7 ounces of beer.

Steps:

• Blend together the sugar, peanut butter and melted margarine. Add evaporated milk as necessary - up to 1/4 cup.
• Roll into small balls. Using a cookie scoop helps ensure the size being uniform. Chill for easier dipping later.
• While candy is chilling, first melt paraffin wax in double boiler. Once melted, add the chocolate chips. Stir till well blended.
• Dip candy into chocolate. A toothpick works best. Place on wax paper to set. If you refrigerate the candy at this stage it helps to set the chocolate firm and makes removing from the wax paper much easier and with less fingerprints on the candy!

Steps:

• Soak bread in water.
• Combine meat, egg, garlic, onion, Worcestershire, salt, pepper and soaked bread in a bowl.
• Blend and form into small balls (about 30).
• Heat oil and brown balls on all sides.
• Sprinkle soup mix over balls, add beer, cover and simmer 10 minutes.
• Add sour cream, mix and heat until well blended and heated through. Serve with rice or noodles.

Steps:

• Combine chili sauce, beer, sugar, and Worcestershire sauce until well blended.
• Add meatballs and stir until well coated.
• Cook over low heat until heated through, about 1 hour.

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!