Meatball Carbonade Recipe
Meatball Carbonade is a sumptous appetizer that is simply a joy to prepare and serve. I serve this for almost all the parties i hos at home and hey are always a success. Try this Meatball Carbonade. You wont regret it. Trust me!
Ingredients
| Bacon Slices | 3 | |
| 1, 12-ounce can beer (1 1/2 cups) | ||
| Egg | 1 , beaten | |
| 1/4 cup fine dry bread crumbs | ||
| Salt | 3/4 Teaspoon | |
| Ground beef | 1 pound | |
| Onions | 2 Medium, thinly sliced | |
| All purpose flour | 3 Tablespoon | |
| 1 teaspoon instant beef bouillon granules | ||
| Brown sugar | 1 Teaspoon | |
| Vinegar | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon, crushed | |
| Snipped parsley | 2 Tablespoon | |
Directions
In medium skillet cook bacon till crisp; crumble and set aside, reserving drippings.
In bowl combine 1/4 cup of the beer, egg, bread crumbs, the 3/4 teaspoon salt, and dash pepper; add ground beef and mix well.
Shape meat mixture into 24 meatballs.
Brown on all sides in bacon drippings.
Transfer meatballs to 1 1/2 quart casserole.
In same skillet cook onions till golden; stir in flour.
Add remaining beer, bouillon granules, brown sugar, vinegar, the 1/2 teaspoon salt, thyme, and dash pepper.
Cook and stir till thickened and bubbly.
Pour over meatballs.
Cover and bake at 350° for 45 minutes.
Top with parsley and crumbled bacon just before serving.
In bowl combine 1/4 cup of the beer, egg, bread crumbs, the 3/4 teaspoon salt, and dash pepper; add ground beef and mix well.
Shape meat mixture into 24 meatballs.
Brown on all sides in bacon drippings.
Transfer meatballs to 1 1/2 quart casserole.
In same skillet cook onions till golden; stir in flour.
Add remaining beer, bouillon granules, brown sugar, vinegar, the 1/2 teaspoon salt, thyme, and dash pepper.
Cook and stir till thickened and bubbly.
Pour over meatballs.
Cover and bake at 350° for 45 minutes.
Top with parsley and crumbled bacon just before serving.
Chef
