Congratulations to Heather Smith for Winning the 2009 Cookoff

Ingredients:

2 tbsp FRENCH'S® Bold n' Spicy Brown Mustard

1/2 cup FRENCH'S® French Fried Onions

1 lb GROUND BEEF

4 oz 4 CLOVES FRESH GARLIC, FINELY MINCED

12 oz BEER

1 tbsp DRIED SAGE

1 cup DRIED PLAIN BREAD CRUMBS

4 oz 2 EGGS

1 tsp salt

1 tsp pepper

Directions:

IN A MEDIUM BOWL MIX GROUND BEEF WITH MINCED GARLIC, SALT, PEPPER AND SAGE. POUR BEER OVER, COVER AND REFRIGERATE OVERNIGHT. DRAIN BEER AND RESERVE. MIX GROUND BEEF WITH EGGS, BREAD CRUMBS AND SPICY BROWN MUSTARD. PUT FRENCH FRIED ONIONS IN BLENDER AND BLEND UNTIL FINE CRUMBS. ROLL INTO ONE INCH MEATBALLS. PLACE IN 9 INCH BY 13 INCH CASSEROLE PAN AND BAKE IN 350 DEGREE OVER ABOUT 30 MINUTES OR UNTIL DONE. REMOVE THE MEATBALLS AND POUR DRIPPINGS INTO SMALL SAUCEPAN. ADD TWO TBSPS FLOUR, STIR OVER LOW HEAT UNTIL SMOOTH. ADD RESERVED BEER, BRING TO A BOIL AND STIR CONSTANTLY UNTIL THICKENED. POUR OVER MEATBALLS. GARNISH WITH FRESH PARSLEY IF DESIRED.