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Belgian Meatballs Braised in Beer

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Title:
Belgian Meatballs Braised in Beer

Yield:
6 Servings

Categories:
Hamburger,
Belgian




Ingredients:




---------------------------------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
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 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

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