Belgium Beef Balls
|Ground round/Chuck||1 1⁄2 Pound|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Condensed beef broth||2 Can (20 oz)|
|All purpose flour||8 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Onion||1 Large, sliced|
|Canned beer||12 Ounce (1 Can)|
|Thyme leaf||1⁄2 Teaspoon, crumbled|
|Garlic salt||1⁄2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
1. Mix ground beef with bread crumbs and 1/2 cup of the beef broth in a large bowl; shape mixture into 12 large balls.
2. Measure 6 tablespoons of the flour onto waxed paper; roll meat balls in flour to coat; tap off excess.
3. Saute meatballs in vegetable oil until lightly browned in a skillet; remove from pan and keep warm. Pour off all drippings; measure 2 tablespoonfuls and return to pan.
4. Stir in onion; saute until soft. Stir in remaining beef broth, beer, thyme, garlic salt and pepper; bring to boiling; simmer 5 minutes.
5. Blend remaining 2 tablespoons flour and water to a paste in a cup; stir into liquid in the skillet. Cook, stirring constantly, until the gravy thickens and bubbles 3 minutes.
6. Place meatballs in gravy; cover. Simmer 10 minutes.
7. Spoon meatballs and gravy onto a heated, deep, serving platter; sprinkle with parsley.