Description

These Crockpot Root Beer Meatballs are a deliciously sweet and savory appetizer or meal option that combines tender, fully cooked meatballs with a flavorful sauce made from root beer, brown sugar, barbecue sauce, and Worcestershire sauce. Slow-cooked to perfection, the meatballs are coated in a thickened, rich glaze that’s perfect for serving at parties, family dinners, or game day gatherings.

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

Thickener

1 tablespoon cornstarch
1 tablespoon water

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Instructions

Add the Meatballs: Place the frozen fully cooked meatballs into the slow cooker, evenly distributing them for even cooking.
Add Root Beer: Pour the root beer over the meatballs, ensuring they are mostly covered by the liquid to infuse flavor.
Mix Sauce Ingredients: Stir in the brown sugar, barbecue sauce, and Worcestershire sauce until the mixture is smooth and well combined with the root beer.
Slow Cook: Cover the slow cooker and cook the mixture on low heat for 3 to 4 hours, stirring occasionally to prevent sticking and ensure even cooking.
Prepare Thickener: In a small bowl, whisk together the cornstarch and water to create a slurry that will thicken the sauce.
Thicken Sauce: Stir the cornstarch slurry into the meatball mixture and continue cooking until the sauce has thickened to a glaze consistency, usually about 10 to 15 minutes.
Serve: Once thickened, serve the meatballs warm as an appetizer or main dish.

Notes

Use fully cooked frozen meatballs for convenience and consistent results.
Stir occasionally during cooking to prevent burning and to evenly distribute flavors.
Adjust sweetness by varying the amount of brown sugar or root beer to your taste.
If sauce is too thick after adding cornstarch, thin it out with a little water or additional root beer.
These meatballs can be served with toothpicks as appetizers or over mashed potatoes or rice for a meal.