Tuesday, August 3, 2010

Belgian Meatballs Braised in Beer

  • 2 cups bread crumbs
  • 1 1/2 cups milk
  • 2 pounds ground beef
  • 1 pound ground pork
  • 2 eggs
  • 2 medium shallots, finely chopped
  • 6 tablespoons finely chopped parsley
  • Nutmeg
  • 1/2 cup flour
  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 6 medium Belgian endive, cored and chopped
  • 2 teaspoons sugar
  • 2 cups beer
  • 1 cup chicken broth

Soak the bread crumbs in milk and squeeze dry. In a mixing bowl, combine the bread, ground meats, eggs, shallots, 2 tablespoons parsley, and a dash nutmeg. Season with salt and pepper and mix well. Form into 2-inch diameter meatballs. Dust the meatballs with flour.

In a deep Dutch oven heat the butter and oil. Add the meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to the pan and cook over low heat, stirring constantly, for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook, stirring, for 1 minute.

Add the beer and broth and bring to a quick boil. Reduce the heat to a simmer and return the meatballs to the pan. Simmer partially covered until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

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