Veal Balls In Beer Sauce Recipe
Ingredients
| White bread slice | 4 | |
| Beer | 1 Cup (16 tbs), divided | |
| Water | 1/2 Cup (16 tbs) | |
| Honey | 2 Teaspoon | |
| Margarine | 2 Tablespoon, divided | |
| Onions | 1 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| 1 pound 3 ounces ground veal | ||
| Egg | 1 | |
| Parsley | 1 Tablespoon, chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
Directions
In mixing bowl combine bread pieces and 1/4 cup beer; set aside and let soak.
In small bowl combine remaining 3/4 cup beer with the water and honey; set aside.
In 12-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onions and garlic and saute until onions are translucent.
Add sauteed onions to soaked bread; add veal, egg, parsley, salt, and pepper and mix until thoroughly combined.
Shape into 16 balls, each about 2 inches in diameter.
In same skillet heat remaining 1 tablespoon plus 2 teaspoons margarine over medium-high heat until bubbly and hot; add meatballs, 1 at a time, and quickly brown on all sides (be careful not to burn; if necessary, reduce heat to medium).
Add reserved honey mixture to skillet and bring to a boil.
Reduce heat to low; let simmer 1 minute.
In small bowl combine remaining 3/4 cup beer with the water and honey; set aside.
In 12-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onions and garlic and saute until onions are translucent.
Add sauteed onions to soaked bread; add veal, egg, parsley, salt, and pepper and mix until thoroughly combined.
Shape into 16 balls, each about 2 inches in diameter.
In same skillet heat remaining 1 tablespoon plus 2 teaspoons margarine over medium-high heat until bubbly and hot; add meatballs, 1 at a time, and quickly brown on all sides (be careful not to burn; if necessary, reduce heat to medium).
Add reserved honey mixture to skillet and bring to a boil.
Reduce heat to low; let simmer 1 minute.
Chef
