Beer Sauced Meatballs Recipe
Ingredients
| Egg | 1 , beaten | |
| Soft bread crumbs | 3/4 Cup(16 tbs) | |
| Catsup | 2 Tablespoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Chili powder | 1/2 Teaspoon | |
| Ground beef | 1 pound | |
| Cooking oil | 1 Tablespoon | |
| Onions | 2 Medium, sliced | |
| All purpose flour | 2 Tablespoon | |
| Beer | 1 Cup(16 tbs) | |
| Hot cooked noodles | ||
Directions
In bowl combine egg, bread crumbs, catsup, Worcestershire sauce, chili powder, and 1/2 teaspoon salt.
Add meat; mix well.
Shape into 1-inch meatballs.
Heat wok over medium-high heat; add oil.
Cook half the meatballs at a time, shaking wok to brown on all sides.
Remove all meatballs from wok.
Reserve 2 tablespoons drippings in wok.
Add onions to wok; stir-fry over medium-high heat about 6 minutes or till tender.
Stir in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir in beer.
Cook and stir till thickened and bubbly.
Return meatballs to wok; cover and simmer 10 minutes.
Add meat; mix well.
Shape into 1-inch meatballs.
Heat wok over medium-high heat; add oil.
Cook half the meatballs at a time, shaking wok to brown on all sides.
Remove all meatballs from wok.
Reserve 2 tablespoons drippings in wok.
Add onions to wok; stir-fry over medium-high heat about 6 minutes or till tender.
Stir in flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Stir in beer.
Cook and stir till thickened and bubbly.
Return meatballs to wok; cover and simmer 10 minutes.
Chef
