Belgian Meatballs Braised in Beer

Description
Famous Belgian Meatballs dish braised in fine beer ! This recipe requires average cooking skills and the endresult will be something not to forget...in a positive way ofcourse ! Enjoy !

Ingredients
MEATBALLS:

SAUCE:
 * 1	cup	Fresh white bread crumbs
 * 1/4	cup	Milk, or more
 * 1	lb	Ground beef, lean
 * 1/2	lb	Ground pork or veal
 * 1	lrg	Egg
 * 1	tbl	Shallots, minced
 * 1	tbl	Parsley, fresh, fine minced salt & pepper to taste
 * 1	pch	Nutmeg, grated
 * 2	tbl	Flour
 * 2	tbl	Unsalted butter
 * 1	tbl	Vegetable oil


 * 1	med	Onion, thinly sliced
 * 3	x	Belgian endive, cored/cut in 1/4-inch rounds
 * 1	tsp	Sugar salt & pepper to taste
 * 1 1/2	tbl	Flour, up to 2 tb
 * 1	cup	Blond Pilsner-style beer
 * 1/2	cup	Beef broth, or chicken
 * 2	tbl	Parsley, fresh, garnish

Directions
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 1/2-inch thick); dust with 2 tablespoons flour. 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. 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. 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.