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Meatball Carbonade

Microwaverina's picture
  Bacon slices 2
  Egg 1 , beaten
  Beef broth 1 Cup (16 tbs)
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Salt 3⁄4 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Pepper 1 Dash
  Ground beef 1 Pound
  Onions 2 Medium, thinly sliced to make 1 cup
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Beer 1⁄2 Cup (8 tbs)
  Packed brown sugar 1 Teaspoon
  Vinegar 1 Teaspoon
  Beef flavored gravy base 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  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.

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