Serves: 16
Total Calories: 141

1 pound ground beef
2 cups bread crumbs soft
1/4 cup milk
1 egg beaten
3 tablespoons green bell peppers finely chopped
3 tablespoons onions finely chopped
1 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 (12-ounce) can beer at room temperature
1 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon sugar
1 tablespoon cider vinegar

At least 1 hour or up to 24 hours before serving:

In a medium bowl, combine beef, bread crumbs, milk, egg, green pepper, onion, salt, poultry seasoning and pepper, mixing well. Shape into forty-eight meatballs. In a 10-inch non-stick skillet over medium-high heat, brown meatballs, half at a time, in oil. Transfer to paper towels to drain.

In a Dutch oven or 3-quart saucepan, stir beer, catsup, Worcestershire sauce, sugar and vinegar until blended. Over medium-high heat, bring to a boil. Add meatballs reduce heat to low, cover and simmer for 15 minutes. Uncover and simmer 15 minutes longer to slightly thicken the sauce. If making ahead, cover and refrigerate up to 24 hours. Reheat before serving. Transfer to a chafing dish and serve hot with picks.

Nutritional Facts:

Serves: 16
Total Calories: 141
Calories from Fat: 30

More Recipes from the Make And Take Cookbook Cookbook:
Antipasto For A Crowd
Bacon Crisps
Bacon-Stuffed Eggs
Beefy Dill Dip
Brie In Puff Pastry
Chicken Liver Paté
Curried Appetizer Pie
Don's Italian Sausage
Meatballs In Beer Sauce
Olive Cheese Ball
Seattle Shrimp Appetizer
Vegetable Cheese Tart