Beer n Kraut Meatball Hero - Hearty Meatball 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

1. 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.
2. Add ground beef, mix well.
3. Shape into 1 1/4 inch meatballs.
4. In a heavy skillet, brown the meatballs in hot oil; drain off the fat.
5. Stir in the onion, parsley, beef soup base (or bouillon), thyme, bay leaf, and the remaining beer.
6. Bring to boiling; reduce heat, cover and simmer for 20 minutes.
7. Remove meatballs from the skillet; cover and keep warm.
8. Discard the bay leaf.
9. Drain the sauerkraut; rinse if milder flavor is desired.
10. Stir kraut into onion mixture; bring to boiling.
11. Combine cornstarch and 2 tbsp (30 ml) cold water; stir into sauerkraut mixture.
12. Cook and stir till thickened and bubbly.
13. Split and toast rolls.
14. Place sauerkraut mixture on roll bottoms; top with warm meatballs and roll tops.

egg, beer, salt, bread crumbs, ground beef, cooking oil, onion, parsley, beef soup base, thyme, bay leaf, sauerkraut, cornstarch, french style buns

Taken from online-cookbook.com/goto/cook/rpage/000F78 (may not work)