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COCKTAIL BEER BALL This recipe came from an estate sale. I obtained it when I purchased the family collection from the Darwin Estate in Allen, Texas in 2001. 2 pounds ground chuck 1 cup ketchup 1 cup beer 4 tablespoons Worcestershire sauce 1 teaspoon fresh chopped thyme 4 tablespoons vinegar 3 tablespoons granulated sugar Form meat into balls the size of small walnuts. Brown well then pour off all grease and drain well. Combine all other ingredients to make sauce and bring to a boil. Add meatballs to sauce then reduce heat and simmer two hours. Serve hot in chafing dish or serve as a main dish over rice or egg noodles.