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Cranberry Stout Cocktail Meatballs

I might completely date myself here, but when I was "younger" and there was a get together everyone did cocktail meatballs or lil smokies. They were either a sweet n sour or the classic grape jelly and cocktail sauce. Since we like to figure out new ways to use our products to showcase how versatile they are I got to thinking about those classic meatballs and how I could revamp that recipe. Ah ha....stout beer, but not just any stout beer....Irish Stout Barbecue! That might have been a large leap, but I think it worked ok. Anyhoo, sounds deliciously perfect to me. And it is!


· 32 oz bag frozen meatballs (1/2 oz)  or homemade meatballs

· 12 oz Savoure Kitchen Irish Stout Barbecue

· 10 oz cranberry sauce (yes you could completely go all old school and use grape jelly here)

To sauce the meatballs in a slow cooker:

Add frozen meatballs to crockpot. Add Irish Stout Barbecue and cranberry sauce. Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.


To sauce the meatballs on the stovetop:

Add meatballs to saucepan. Add Irish Stout Barbecue and cranberry sauce. Cover and simmer over medium heat until the sauce is hot, about 20 minutes. 


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