MEATBALLS BAVARIAN

Make meat balls, small ones, from lean ground beef and veal or pork. Put them in a crockpot and cover with beer (cheap beer will do) and tomato ketchup (or catsup, either one). Heat on high for a couple of hours, skim any grease, and cook on low or medium until your guests arrive or you can't stand waiting any longer. Serve from the crockpot (with toothpicks) as an hors d'oevure or ladle it over rice or noodles or grains.

Also good with tiny smoky links.