1 beaten egg
1 (12 oz.) can beer (1 1/2 c.)
1 c. soft bread crumbs
2 tbsp. finely chopped onion
1/4 tsp. salt
1/4 tsp. dried thyme, crushed
1 lb. ground beef
3 tbsp. chili sauce
4 tsp. cornstarch
1 tbsp. brown sugar
2 tsp. dry mustard
1 tsp. Worcestershire sauce

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.