Belgian meatballs braised in beer

6 Servings

Ingredients

Quantity Ingredient
1 cup Fresh white bread crumbs
¼ cup Milk; or more
1 pounds Ground beef, lean
½ pounds Ground pork or veal
1 large Egg
1 tablespoon Shallots; minced
1 tablespoon Parsley, fresh; fine minced
;salt & pepper to taste
1 pinch Nutmeg; grated
2 tablespoons Flour
2 tablespoons Unsalted butter
1 tablespoon Vegetable oil
1 medium Onion; thinly sliced
3 Belgian endive; cored/cut in 1/4-inch rounds
1 teaspoon Sugar
;salt & pepper to taste
1½ tablespoon Flour; up to 2 tb
1 cup Blond Pilsner-style beer
½ cup Beef broth; or chicken
2 tablespoons Parsley, fresh; garnish

Directions

MEATBALLS

SAUCE

1. To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl. Form mixture into 6 to 8 balls or patties (2 inches in diameter and ½-inch thick); dust with 2 tablespoons flour.

2. Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn. Remove meat balls to platter; keep warm.

3. To prepare sauce, discard all but 2 tablespoons of fat in pan. Add oion and endives. Cook over low heat, stirring constantly, for about 10 minutes. Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer. Add beer and broth; heat to quick boil, scrapig up all brown bits from bottom of pan.

4. Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables. Simmer, partly covered, until meat is cooked through, 45 minutes. Sprinkle with parsley and serve.

Source: "Everybody Eats Well in Belgium Cookbook" by Ruth Van Warebeck; printed in the Chicago Tribune, October 2, 1996

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