Meatballs In Beer Sauce
|Vegetable oil spray||1|
|Wholewheat slice||2 , cut into cubes|
|Light beer||4 Ounce (1/2 cup)|
|Lean ground beef||1 Pound|
|Shredded part skim mozzarella cheese||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Acceptable margarine||1 Tablespoon|
|Firmly packed brown sugar||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Homemade beef broth||2 Tablespoon|
|Light beer||8 Ounce (1 cup)|
Preheat oven to 350° F.
Lightly spray a cookie sheet with vegetable oil.
Set aside bread cubes and 1/2 cup of beer in a glass bowl.
In another bowl, combine ground beef, cheese, pepper and beer-soaked bread.
Mix well and form into 32 cocktail-size meatballs.
Arrange in single layer on prepared cookie sheet and bake 15 minutes.
Meanwhile, in a small skillet over medium-high heat, saute onions in margarine until tender.
Add flour and cook 1 to 2 minutes, stirring constantly.
Stir in sugar, vinegar, beef broth and 1 cup of beer.
Reduce heat and simmer 10 minutes.
When meatballs are done, drain them on paper towels to remove fat.
Add meatballs to sauce and simmer 20 minutes.