Slow cooker meatballs

2 pounds Hamburger
1 cup Breadcrumbs
1 Egg
1/2 cup Parmesan cheese
1 tablespoon Parsley, freeze-dried
1 teaspoon Oregano
1/4 cup Onion, minced
1/4 cup Milk
3/4 can Beer, light
1 1/2 cups Ketchup
1 dash Salt and pepper

In a bowl, add the hamburger, breadcrumbs, egg, milk, cheese, onions and spices. Mix well. Round mixture into small cocktail-sized balls (use a rounded tablespoon to make each one uniform) and place on a cookie sheet. Bake in the oven for 10 - 15 minutes at 350 degrees or until centers are well cooked. Drain the grease and set aside. Place the beer and ketchup in the slow cooker and blend well. Add the meatballs and simmer for 30 minutes before serving.

Note: You could use 2-1/4 cups of barbecue sauce instead of the ketchup and beer. If you want to jazz it up a bit, add some cayenne pepper and lime juice with a bit of molasses. You can also add toasted cumin to give it that south-of-the-border taste. Try some things that you have had in the cabinets and have fun. These meatballs will taste great with anything.

Note: Meatballs can be prepared ahead of time and refrigerated or frozen. Reheat meatballs in oven before adding to the sauce to simmer.