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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This flavorful, filling appetizer is similar to Swedish meatballs. They always disappear when I make them for parties. Ingredients:
4 bacon strips, diced |
2 teaspoons beef bouillon granules |
2 cups boiling water |
1 egg |
1/4 cup dry bread crumbs |
3/4 teaspoon salt, divided |
dash pepper |
1 pound lean ground beef |
2 medium onions, sliced and separated into rings |
1/4 cup king arthur unbleached all-purpose flour |
1 can (12 ounces) beer or 1-1/2 cups beef broth |
2 teaspoons brown sugar |
2 teaspoons white vinegar |
1/2 teaspoon dried thyme |
1/4 to 1/2 teaspoon browning sauce, optional |
Directions:
1. In a small skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving drippings. In a small bowl, dissolve bouillon in boiling water. In a large bowl, combine the egg, 1/4 cup of bouillon, bread crumbs, 1/4 teaspoon salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. In a large skillet, brown meatballs in 1 tablespoon of reserved bacon drippings; drain. With a slotted spoon, transfer to a greased 11-in. x 7-in. baking dish. In the same skillet, saute onions until tender; drain. Place over meatballs.
3. In a saucepan. combine flour and 2 tablespoons or reserved drippings until smooth. Gradually stir in beer or broth and remaining bouillon. Add the brown sugar, vinegar, thyme and remaining salt. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Pour over meatballs. Cover and bake at 350° for 40-45 minutes or until meat is no longer pink. Sprinkle with bacon. Yield: 2 dozen.
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