Belgian Meatballs Braised in Beer

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Belgian Meatballs Braised in Beer Ingredients

MEATBALLS	2 tb Unsalted butter
1 c Fresh white bread crumbs	1 tb Vegetable oil
1/4 c Milk; or more	SAUCE
1 lb Ground beef, lean	1 md Onion; thinly sliced
1/2 lb Ground pork or veal	3 Belgian endive; cored/cut in
1 lg Egg	1 ts Sugar
1 tb Shallots; minced	;salt & pepper to taste
1 tb Parsley, fresh; fine minced	1 1/2 tb Flour; up to 2 tb
;salt & pepper to taste	1 c Blond Pilsner-style beer
1 pn Nutmeg; grated	1/2 c Beef broth; or chicken
2 tb Flour	2 tb Parsley, fresh; garnish

Instructions for Belgian Meatballs Braised in Beer

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 Posted to MM-Recipes Digest V3 #315 Date: Sun, 17 Nov 1996 16:13:16 +0000 From: Linda Place

Main Ingredient: ChickenCuisine: Belgian

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