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    Meatballs Flanders Style


    Source of Recipe


    Chowhound

    Recipe Link: https://www.chowhound.com/recipes/meatballs-flanders-style-29887

    List of Ingredients




    reheat oven to 350°F. Grease a 9×5-inch loaf pan with butter.

    Mix together the flour, salt and sugar into a large bowl. Slowly pour and stir the Guinness into the dry mixture. When you are about halfway done, add the molasses and mix until combined.

    Pour into the loaf pan to no more than 2/3 full. Pop into the oven immediately and bake for 50 minutes. To make sure it’s done stick a toothpick into the deepest part of the loaf and if it comes out clean, it’s done.

    Let the loaf cool for about five minutes, and then turn it out onto a rack. Paint it with lots of soft butter for added moisture.

    Recipe



    In a small saucepan over medium heat, warm the milk just until steaming. Remove from heat and press bread into the milk; set aside.
    2Place the grated cheese in a large bowl. Add parsley, minced onion, eggs, salt, white pepper, black pepper and allspice. Stir well to combine. Add ground beef, ground pork and milk-soaked bread. Knead by hand or mix with a large wooden spoon until well-blended.
    3Spread the 1/2 cup flour on a plate. Roll meat mixture into 1½-inch balls, and roll in flour to coat. Heat the oil in a skillet over medium-high heat until hot but not smoking. Working in batches, add enough meatballs to loosely fill pan. Sear for about 1 minute, then shake pan to turn meatballs. Continue until well browned on all sides, adding more oil to the pan as needed. When all meatballs are browned, set aside and keep warm.
    4In a skillet cook bacon until crisp. Drain bacon, reserving the drippings in skillet. Crumble the bacon into a small bowl and set aside. Sauté the sliced onions in the bacon drippings until tender. Transfer the onions to a Dutch oven over medium heat, stir in flour, brown sugar, vinegar, thyme, salt and a few grinds of black pepper. Add the broth and Blue Moon beer and whisk well. Cook and stir until the mixture bubbles.
    5Transfer the meatballs to the Dutch oven and allow them to gently simmer for 20 to 30 minutes, stirring carefully from time to time. Carefully whisk in the cream and a pinch of nutmeg. Adjust the seasoning with salt and pepper to taste, if needed. Heat gently until nicely warm. Do not boil or the cream may separate. Top with the crumbled bacon and chopped parsley.
    6Serving Suggestion: Serve with either buttered little new potatoes tossed with chopped parsley or buttered noodles tossed with chopped parsley. A cool slaw or a braise of red cabbage, beets and apples would make a welcome side dish.
    7
    NOTE: It is preferable to use Blue Moon beer for the recipe. Blue Moon beer is flavored with orange peel. If not using Blue Moon or other Belgian style “white” beer, you may wish to add a teaspoon of finely grated orange zest to the sauce ingredients to replicate the flavor of Blue Moon beer.

 

 

 


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