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Title: Belgian Meatballs Braised in Beer
Categories: Meat Ethnic
Yield: 6 Servings
| MEATBALLS | ||
| 1 | c | Fresh white bread crumbs |
| 1/4 | c | Milk; or more |
| 1 | lb | Ground beef, lean |
| 1/2 | lb | Ground pork or veal |
| 1 | lg | Egg |
| 1 | tb | Shallots; minced |
| 1 | tb | Parsley, fresh; fine minced |
| ;salt & pepper to taste | ||
| 1 | pn | Nutmeg; grated |
| 2 | tb | Flour |
| 2 | tb | Unsalted butter |
| 1 | tb | Vegetable oil |
| SAUCE | ||
| 1 | md | Onion; thinly sliced |
| 3 | Belgian endive; cored/cut in 1/4-inch rounds | |
| 1 | ts | Sugar |
| ;salt & pepper to taste | ||
| 1 1/2 | tb | Flour; up to 2 tb |
| 1 | c | Blond Pilsner-style beer |
| 1/2 | c | Beef broth; or chicken |
| 2 | tb | Parsley, fresh; garnish |
1. 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.
2. 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.
3. 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.
4. 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.
Source: "Everybody Eats Well in Belgium Cookbook" by Ruth Van Warebeck; printed in the Chicago Tribune, October 2, 1996
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