Meatball Carbonade Recipe
Ingredients
| Bacon Slices | 2 | |
| Egg | 1 , beaten | |
| Beef broth | 1 Cup (16 tbs) | |
| 1/3 cup fine dry bread crumbs | ||
| Salt | 3/4 Teaspoon | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Ground beef | 1 pound | |
| Onions | 2 Medium, thinly sliced | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Beer | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| 1 teaspoon beef-flavored gravy base | ||
| Dried thyme | 1/2 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Snipped parsley | 2 Tablespoon | |
| Hot cooked noodles | ||
Directions
Place bacon between layers of paper toweling in 12 x 7 1/2 x 2-inch glass baking dish.
Micro-cook till crisp, 1 1/2 to 1 3/4 minutes; crumble and set aside.
Remove paper toweling.
Drain any excess fat from dish; set dish aside.
Combine egg, 3 tablespoons of the beef broth, bread crumbs, 3/4 teaspoon salt, Worcestershire sauce, and dash pepper.
Add ground beef; mix thoroughly.
Shape meat mixture into 34 small meatballs, about 3/4 inch in diameter.
Place in the 12 x 7 1/2 x 2-inch baking dish.
Micro-cook, covered, till brown, about 5 minutes, rearranging meatballs twice.
Discard fat; set meat aside.
In 1 1/2-quart casserole combine onion and butter or margarine.
Micro-cook, covered, till onion is tender, about 6 minutes, stirring every 2 minutes.
Blend in flour.
Add remaining beef broth, beer, brown sugar, vinegar, beef-flavored gravy base, thyme, 1/4 teaspoon salt, and dash pepper.
Micro-cook, uncovered, till mixture thickens and bubbles, 5 minutes, stirring three times.
Stir in meatballs.
Micro-cook covered, till meatballs are done, 5 to 6 minutes, stirring once.
Before serving, top with crumbled bacon and snipped parsley.
Let mixture stand several minutes before serving.
Serve with hot cooked noodles.
Micro-cook till crisp, 1 1/2 to 1 3/4 minutes; crumble and set aside.
Remove paper toweling.
Drain any excess fat from dish; set dish aside.
Combine egg, 3 tablespoons of the beef broth, bread crumbs, 3/4 teaspoon salt, Worcestershire sauce, and dash pepper.
Add ground beef; mix thoroughly.
Shape meat mixture into 34 small meatballs, about 3/4 inch in diameter.
Place in the 12 x 7 1/2 x 2-inch baking dish.
Micro-cook, covered, till brown, about 5 minutes, rearranging meatballs twice.
Discard fat; set meat aside.
In 1 1/2-quart casserole combine onion and butter or margarine.
Micro-cook, covered, till onion is tender, about 6 minutes, stirring every 2 minutes.
Blend in flour.
Add remaining beef broth, beer, brown sugar, vinegar, beef-flavored gravy base, thyme, 1/4 teaspoon salt, and dash pepper.
Micro-cook, uncovered, till mixture thickens and bubbles, 5 minutes, stirring three times.
Stir in meatballs.
Micro-cook covered, till meatballs are done, 5 to 6 minutes, stirring once.
Before serving, top with crumbled bacon and snipped parsley.
Let mixture stand several minutes before serving.
Serve with hot cooked noodles.
Chef
