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Beer n Kraut Meatball Hero - Hearty Meatball Sandwiches
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A very different Meatball Sandwich that will become YOUR favorite meal with football games and tailgate parties.

Bronco Fan Peek

Serves/Makes:6 Sandwiches

  • 1 beaten egg
  • 1 12 oz (336 grm). can (1 1/2 cups) beer
  • Salt and Pepper to taste
  • 1/4 cup (60 ml) fine dry bread crumbs
  • 1 lb (.5 kg). ground beef
  • 2 tbsp (30 ml) cooking oil
  • 1 cup (225 ml) thinly sliced onion
  • 2 tbsp (30 ml) snipped parsley
  • 1 tsp (5 ml) beef soup base or bouillon.
  • 1/8 tsp (1 ml) dried thyme, crushed
  • 1 small bay leaf
  • 1 16 oz (448 grm). can or bag sauerkraut
  • 1 tbsp (15 ml) cornstarch
  • 6 french style buns or rolls
  • In a bowl combine egg and 1/4 cup (60 ml) of the beer; stir in bread crumbs, 3/4 tsp (4 ml) salt and a dash of pepper.
  • Add ground beef, mix well.
  • Shape into 1 1/4 inch meatballs.
  • In a heavy skillet, brown the meatballs in hot oil; drain off the fat.
  • Stir in the onion, parsley, beef soup base (or bouillon), thyme, bay leaf, and the remaining beer.
  • Bring to boiling; reduce heat, cover and simmer for 20 minutes.
  • Remove meatballs from the skillet; cover and keep warm.
  • Discard the bay leaf.
  • Drain the sauerkraut; rinse if milder flavor is desired.
  • Stir kraut into onion mixture; bring to boiling.
  • Combine cornstarch and 2 tbsp (30 ml) cold water; stir into sauerkraut mixture.
  • Cook and stir till thickened and bubbly.
  • Split and toast rolls.
  • Place sauerkraut mixture on roll bottoms; top with warm meatballs and roll tops.
Great NCAA or NFL Football weekend munching food!

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