Beer adds the pizzazz to these savory meatballs!

Brewery Meatballs

2 slices of white bread, diced
1 (12-ounce) can beer, allowed to go flat
1 pound lean ground beef
1/2 cup shredded cheddar cheese

1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 medium onion, chopped
2 tablespoons butter or margarine
1/4 cup brown sugar, firmly packed
1/4 cup malt vinegar
1/4 cup beef broth

1. Soak the bread in the beer.
2. Combine ground beef with mozzarella cheese, salt, pepper and the beer-soaked bread. Mix well and form into small meatballs.
3. Arrange meatballs in a single layer on an ungreased baking sheet.
4. Bake at 375°F (190°C) for 15 minutes.
5. Meanwhile, in a large skillet, sauté onion in butter until tender. Stir in brown sugar, vinegar and beef broth. Simmer, uncovered, over low heat for 10 minutes.
6. Drain the baked meatballs and add to the sauce and continue simmering for 20 minutes.
7. Serve meatballs in sauce with toothpicks.

Makes about 20 meatballs.