Belgian Meatballs Braised in Beer

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

Meatballs

 * 1 cup fresh white bread crumbs
 * ¼ cup milk, or more
 * 1 lb ground beef, lean
 * ½ lb ground pork or veal
 * 1 large egg
 * 1 tbsp shallots, minced
 * 1 tbsp parsley, fresh, fine minced
 * salt and pepper to taste
 * 1 pinch nutmeg, grated
 * 2 tbsp flour
 * 2 tbsp unsalted butter
 * 1 tbsp vegetable oil

Sauce

 * 1 medium onion, thinly sliced
 * 3 Belgian endive, cored/cut in ¼-inch rounds
 * 1 tsp sugar
 * salt and pepper to taste
 * 1½ tbsp flour, up to 2 tb
 * 1 cup blond pilsner-style beer
 * ½ cup beef broth, or chicken
 * 2 tbsp parsley, fresh, garnish

Meatballs

 * 1) 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 ½-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.

Sauce

 * 1) Discard all but 2 tablespoons of fat in pan.
 * 2) Add onion and endives.
 * 3) Cook over low heat, stirring constantly, for about 10 minutes.
 * 4) Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
 * 5) Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
 * 6) Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
 * 7) Simmer, partly covered, until meat is cooked through, 45 minutes.
 * 8) Sprinkle with parsley and serve.