Combine egg and 1/4 cup of beer. Stir in bread crumbs, onion, salt and thyme. Add beef and beer, mix well. Shape into 1 inch meatballs. Place in oven at 350 degrees for 15 minutes until done.
Meanwhile, in saucepan combine chili sauce, cornstarch, brown sugar, mustard and Worcestershire sauce. Stir in the remaining 1 1/4 cups beer. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Using a slotted spoon, transfer baked meatballs to the sauce in saucepan. Heat through, stirring gently. Transfer sauce and meatballs to a fondue pot or a chafing dish, for appetizer. May also be served as a main dish over noodles or rice.
