Description:

A very different Meatball Sandwich that will become YOUR favorite meal with football games and tailgate parties.

Source:

Bronco Fan Peek

Serves/Makes:6 Sandwiches

Ingredients

• 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

Preparation

• 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.

Comments

Great NCAA or NFL Football weekend munching food!