Description
These Crockpot Root Beer Meatballs are an easy and flavorful slow-cooker recipe combining tender fully cooked meatballs with a sweet and tangy sauce made from root beer, brown sugar, barbecue sauce, and Worcestershire sauce, perfect for a party appetizer or a hearty meal.
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
Instructions
- Add the Meatballs: Place the frozen fully cooked meatballs into the slow cooker evenly.
- Add Root Beer: Pour 1½ cups of root beer over the meatballs to provide a sweet and fizzy base for the sauce.
- Mix Sauce Ingredients: Stir in ½ cup brown sugar, ½ cup barbecue sauce, and 1 tablespoon Worcestershire sauce until all ingredients are well combined with the root beer.
- Slow Cook: Cover the slow cooker and cook on low for 3 to 4 hours, stirring occasionally to ensure the meatballs are evenly coated and heated through.
- Prepare Thickening Slurry: Whisk together 1 tablespoon cornstarch and 1 tablespoon water in a small bowl until smooth.
- Thicken the Sauce: Stir the cornstarch slurry into the meatballs and sauce, then continue cooking until the sauce thickens, about 10-15 minutes.
- Serve: Once the sauce has thickened and meatballs are hot, serve warm for best flavor.
Notes
- For a spicier twist, add a pinch of chili flakes or cayenne pepper to the sauce mixture.
- If you prefer a thicker sauce, you can double the cornstarch slurry portion.
- These meatballs can be served as a main dish over rice or noodles, or as a party appetizer with toothpicks.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
