Meatballs

2 slices bread, cubed
12 ounces beer
1 pound lean ground beef
H cup shredded mozzarella cheese
Freshly ground black pepper to taste
H cup chopped onion
1 tablespoon butter
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons beef stock
1 to 2 tablespoons all-purpose flour (optional)
Sauce of choice
In one bowl, soak the bread cubes in H cup of beer. In another bowl, combine the ground beef,
mozzarella cheese, pepper, and beer-soaked bread. Shape the mixture into 32 cocktail-size meatballs.
Arrange the meatballs in a single layer on a cookie sheet and bake for 15 minutes at 350°.
When the meatballs are done, drain them on paper towels to remove the grease.
In a skillet, sauté the onions in butter until tender. Stir in the brown sugar, vinegar, beef stock,
and remaining beer. Thicken with flour if desired. Simmer the mixture over a low heat for 10
minutes. Add the meatballs to the sauce and simmer for 20 minutes.