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 !

Ingredients

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

Directions

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.