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kcqueenm 07-05-2007 01:11 PM

Brewery Meatballs
2 slices of white bread, diced
1 (12-ounce) can flat beer
1 pound lean ground beef
1/2 cup shredded mozzarella cheese
1/8 teaspoon ground black pepper
1/2 cup chopped onion
3 tablespoons butter or margarine
2 tablespoons firmly packed brown sugar
2 tablespoons malt vinegar
2 tablespoons beef broth

Preheat oven to 375°F (190°C).
Soak bread in beer. Combine ground beef with mozzarella cheese, pepper and the beer-soaked bread. Mix well and form into small balls. Arrange in a single layer on a baking sheet; bake for 15 minutes.
Meanwhile, sauté onion in butter until tender in a wide saucepan or deep skillet. Stir in brown sugar, vinegar and beef broth. Simmer over low heat for 10 minutes.
When meatballs are baked through, drain on paper towel. Add to sauce and simmer for 20 minutes. Serve in sauce with toothpicks.
Makes approximately 20 meatballs.

Tip: Experiment with different styles of beer, such as stout, wheat, pilsner or amber, to find the taste combination that you like best.

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