This Crockpot Guinness Glazed Meatballs recipe offers a rich and flavorful meatball dish that can either be served as tasty appetizers or spread over creamy mashed potato to soak up all the delicious sauce (which is really what sets this meatball recipe apart from any other!).
The Guinness beer provides a smooth and rich flavor profile to the meatball sauce which also pairs brilliantly with other dark meats in case you have any leftovers from your crockpot. That being said, if beer isn’t your thing, you can also easily omit it and use chicken or beef broth instead.
Apart from a few simple preparatory steps, this Crockpot Guiness Glazed Meatballs recipe is another “set it and forget it” meal that has taken the ordinary meatball to new heights!
TIPS FOR MAKING CROCKPOT GUINNESS GLAZED MEATBALLS
- You don’t need to fully cook your meatballs in the oven since they will continue to cook in the crockpot.
- For tender meatballs, avoid over mixing the meatball ingredients.
- You can use a 1 ½” cookie scoop to easily form your meatballs which assists in getting all meatballs a uniform size and also spares you the mess of rolling them yourself. If you don’t have a cookie scoop then go ahead and roll them by hand.
- You could easily substitute ground turkey for beef although the turkey may alter the taste of your dish since beef is naturally higher in fat and therefore more flavorful and juicy. Having said that, if you usually use extra lean ground beef then you probably won’t notice much of a difference.
- To cut down on prep time, use store bought frozen meatballs for this recipe instead of making your own from scratch. I personally prefer homemade since I think it tastes the best.
HOW SHOULD I SERVE THESE MEATBALLS?
- While these Crockpot Guinness Glazed Meatballs could easily be served as tasty appetizers with toothpicks, if you’re interested in using them to make complete meals, then consider the following additions:
- Serve your meatballs with a side of your favorite roasted vegetables or a simple side salad
- Serve them over your choice of pasta (i.e. spaghetti), over rice, or mashed potato with a generous helping of sauce to coat the starch element of the meal.
- Make meatball sub for a relaxed dinner or midweek lunch by adding them to crusty long rolls with various toppings including sauce, grated cheese, diced tomatoes and caramelized onions.
- Turn the classic tuna melt into a meatball melt! All you need is some bread, your meatballs and a sprinkling of cheese to top it.
HOW SHOULD I STORE CROCKPOT GUINNESS GLAZED MEATBALLS?
- These meatballs can be stored in the refrigerator for 3-4 days in an airtight container with any remaining sauce.
- To reheat, set your oven to 300℉ and heat your meatballs with any remaining sauce for about 30 minutes. You’ll also want to cover the meatballs while reheating to prevent them from drying out and scoop the remaining sauce over the meatballs mid-cook.
CAN I FREEZE MEATBALLS?
- Yes! 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 leftover from the crockpot.
- Thaw them overnight in the refrigerator and then follow the same reheating method suggested for reheating from refrigeration.
Crockpot Guinness Glazed Meatballs
- Preheat oven to 375℉. Line a large sheet pan with parchment paper.
- In a large bowl, mix all meatball ingredients (ground beef through cayenne pepper) with hands or a large spoon until thoroughly combined.
- Form mixture into 1 ½” balls and place on sheet pan and cook for 15 minutes.
- While meatballs are cooking, prepare sauce. In a medium saucepan, heat oil and saute ½ cup diced onion, and 3 garlic cloves over medium high heat for 5 minutes or until onion is softened.
- Whisk in 1 ½ cups Guinness beer, tomato paste, barbeque sauce, brown sugar, Worcestershire sauce, mustard, and thyme. Bring to a boil and then turn heat down to low and simmer for 10 minutes.
- After meatballs are done cooking, place in crockpot.
- Pour sauce over meatballs in crockpot.
- Set crockpot to low and cook for 2-3 hours. Garnish with chopped parsley and serve over mashed potatoes.
Juicy Meatball Recipes You’ll Want To Try
Crockpot Guinness Glazed Meatballs
This Crockpot Guinness Glazed Meatballs recipe offers flavorful meatball dish that can either be served as a appetizer or for dinner.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
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- 2 lbs. extra lean ground beef
- ¾ cups seasoned dried bread crumbs
- ½ cup minced onion
- ⅓ cup Guinness beer
- 4 garlic cloves minced
- 2 eggs
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ½ tablespoon oil
- ½ cup diced onion
- 3 cloves garlic minced
- 1 ½ cups Guinness beer
- 1 6 oz. can tomato paste
- ½ cup barbeque sauce
- ½ cup brown sugar
- 1 tablespoon worcestershire sauce
- ½ tablespoon whole grain dijon mustard
- 1 teaspoon thyme
- chopped parsley for garnish
Preheat oven to 375℉. Line a large sheet pan with parchment paper.
In a large bowl, mix all meatball ingredients (ground beef through cayenne pepper) with hands or a large spoon until thoroughly combined. Form mixture into 1 ½” balls and place on sheet pan and cook for 15 minutes. Place in crockpot.
While meatballs are cooking, prepare sauce. In a medium saucepan, heat oil and saute ½ cup diced onion, and 3 garlic cloves over medium high heat for 5 minutes or until onion is softened.
Whisk in 1 ½ cups Guinness beer, tomato paste, barbeque sauce, brown sugar, Worcestershire sauce, mustard, and thyme. Bring to a boil and then turn heat down to low and simmer for 10 minutes. Pour sauce over meatballs in crockpot.
Set crockpot to low and cook for 2-3 hours. Garnish with chopped parsley and serve over mashed potatoes.
Calories: 361kcal (18%)Carbohydrates: 38g (13%)Protein: 29g (58%)Fat: 8g (12%)Saturated Fat: 3g (15%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 111mg (37%)Sodium: 728mg (30%)Potassium: 821mg (23%)Fiber: 2g (8%)Sugar: 24g (27%)Vitamin A: 642IU (13%)Vitamin C: 9mg (11%)Calcium: 78mg (8%)Iron: 5mg (28%)