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Belgian Beef Balls




List of Ingredients



• 1 1/2 pounds ground round or chuck
  
• 1/2 cup soft bread crumbs (1 to 2 slices)
  
• 2 can condensed beef broth, divided use
  
• 8 tablespoons all-purpose flour, divided use
  
• 2 tablespoons vegetable oil
  
• 1 large onion, sliced
  
• 1 can (12 ounces) beer
  
• 1/2 teaspoon leaf thyme, crumbled
  
• 1/2 teaspoon garlic salt
  
• 1/4 teaspoon ground black pepper
  
• 1/4 cup water
  
• 1 tablespoon chopped parsley
  






Instructions



1. In a large bowl, combine ground beef with bread crumbs and 1/2 cup of the beef broth; shape mixture into 12 large meatballs.
   
2. Measure 6 tablespoons of the flour onto waxed paper; roll meatballs in flour to coat; tap of excess.
   
3. In a large skillet heat vegetable oil and saute meatballs until lightly brown. Remove the meatballs from the skillet, keep warm. Pour off all but two tablespoons drippings from skillet.
   
4. Add onions to skillet and saute until soft and translucent, careful not to burn.
   
5. Stir in remaining beef broth, beer, thyme, garlic salt, and pepper; simmer for 5 minutes. Turn off heat.
   
6. Blend remaining 2 tablespoons flour with water to make a paste. Stir into liquid in skillet. With a whisk stir until well blended. Put heat back under skillet and stir steadily until the gravy thickens and bubbles for 3 minutes.
   
7. Place meatballs back into skillet with gravy, cover skillet, and simmer for 10 minutes.
   
8. Spoon meatballs and gravy onto warmed, deep serving dish. Sprinkle with chopped parsley.
   
9. Serve with cooked noodles, boiled potatoes, or mashed potatoes, if you wish. Makes 6 servings