Belgian Meatballs Braised in Beer
Source of Recipe
Internetr
List of Ingredients
MEATBALLS
1 cup fresh white breadcrumbs
1/4 cup milk
1 lb ground beef, lean
1/2 lb ground pork or veal
1 large eggs
1 tablespoon shallots, minced
1 tablespoon fresh parsley, fine minced
salt and pepper
1 pinch nutmeg, grated
2 tablespoons flour
2 tablespoons unsalted butter
1 tablespoon vegetable oil
SAUCE
1 medium onions, thinly sliced
3 Belgian endive, cored and cut in 1/4-inch rounds
1 teaspoon sugar
salt & pepper
1 1/2-2 tablespoons flour
1 cup pilsner beer
1/2 cup beef broth or chicken broth
2 tablespoons fresh parsley (for garnish)
Recipe
1. To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
2. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
3. Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
4. Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.
5. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
6. Remove meat balls to platter; keep warm.
7. To prepare sauce, discard all but 2 tablespoons of fat in pan.
8. Add onion and endives.
9. Cook over low heat, stirring constantly, for about 10 minutes.
10. Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
11. Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
12. Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
13. Simmer, partly covered, until meat is cooked through, 45 minutes.
14. Sprinkle with parsley and serve.
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