Veal Balls In Beer Sauce
|White bread slice||4 , torn into small pieces|
|Beer||1 Cup (16 tbs), divided|
|Water||1⁄2 Cup (8 tbs)|
|Margarine||2 Tablespoon, divided|
|Diced onions||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground veal||19 Ounce|
|Chopped fresh parsley||1 Tablespoon|
In mixing bowl combine bread pieces and 1/4 cup beer; set aside and let soak.
In small bowl combine remaining 3/4 cup beer with the water and honey; set aside.
In 12-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onions and garlic and saute until onions are translucent.
Add sauteed onions to soaked bread; add veal, egg, parsley, salt, and pepper and mix until thoroughly combined.
Shape into 16 balls, each about 2 inches in diameter.
In same skillet heat remaining 1 tablespoon plus 2 teaspoons margarine over medium-high heat until bubbly and hot; add meatballs, 1 at a time, and quickly brown on all sides (be careful not to burn; if necessary, reduce heat to medium).
Add reserved honey mixture to skillet and bring to a boil.
Reduce heat to low; let simmer 1 minute.