Belgian meatballs braised in beer
Yield: 6 Servings MMM
Ingredients:
- 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 MMMMM---------------------------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
Instructions:
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
