Belgian Meatballs Braised In Beer

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 7
• 1 cup fresh breadcrumbs
• 1/4 cup milk
• 1 lb ground beef, lean
• 1/2 lb ground lamb or 1/2 lb veal
• 1 large egg
• 1 tablespoon shallot, 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
• 1 medium onion, 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 1/2 cup 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.