|Egg||1 , beaten|
|Beef broth||1 Cup (16 tbs)|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
|Ground beef||1 Pound|
|Onions||2 Medium, thinly sliced to make 1 cup|
|All purpose flour||2 Tablespoon|
|Beer||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1 Teaspoon|
|Beef flavored gravy base||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Snipped parsley||2 Tablespoon|
|Hot cooked noodles||1 Cup (16 tbs)|
Place bacon between layers of paper toweling in 12 x 7 1/2 x 2-inch glass baking dish.
Micro-cook till crisp, 1 1/2 to 1 3/4 minutes; crumble and set aside.
Remove paper toweling.
Drain any excess fat from dish; set dish aside.
Combine egg, 3 tablespoons of the beef broth, bread crumbs, 3/4 teaspoon salt, Worcestershire sauce, and dash pepper.
Add ground beef; mix thoroughly.
Shape meat mixture into 34 small meatballs, about 3/4 inch in diameter.
Place in the 12 x 7 1/2 x 2-inch baking dish.
Micro-cook, covered, till brown, about 5 minutes, rearranging meatballs twice.
Discard fat; set meat aside.
In 1 1/2-quart casserole combine onion and butter or margarine.
Micro-cook, covered, till onion is tender, about 6 minutes, stirring every 2 minutes.
Blend in flour.
Add remaining beef broth, beer, brown sugar, vinegar, beef-flavored gravy base, thyme, 1/4 teaspoon salt, and dash pepper.
Micro-cook, uncovered, till mixture thickens and bubbles, 5 minutes, stirring three times.
Stir in meatballs.
Micro-cook covered, till meatballs are done, 5 to 6 minutes, stirring once.
Before serving, top with crumbled bacon and snipped parsley.
Let mixture stand several minutes before serving.
Serve with hot cooked noodles.