Beer Sauced Meatballs
|Egg||1 , beaten|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|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||1 Cup (16 tbs)|
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.
serve over hot cooked noodles.