Belgian Meatballs Braised In Beer

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Steps

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To prepare meatballs , soak bread crumbs in milk until thoroughly moistened.

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Squeeze dry with hands.

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Combine bread crumbs , ground meats , eggs , shallots , parsley , salt , pepper and nutmeg in medium bowl.

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Form mixture into 6 to 8 balls or patties.

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Dust with 2 tablespoons flour.

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Heat butter and oil in deep , heavy dutch oven , until hot but not smoking , over high heat.

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Add meatballs.

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Cook until browned on all sides , about 5 minutes , making sure butter does not burn.

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Remove meat balls to platter.

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Keep warm.

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To prepare sauce , discard all but 2 tablespoons of fat in pan.

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Add onion and endives.

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Cook over low heat , stirring constantly , for about 10 minutes.

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Add sugar , salt , pepper and 2 tablespoons flour to vegetables.

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Cook , stirring , for 1 to 2 minutes longer.

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Add beer and broth.

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Heat to quick boil , scraping up all brown bits from bottom of pan.

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Reduce heat to simmer.

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Return meatballs to pan , placing them on top of vegetables.

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Simmer , partly covered , un.

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Ingredients

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fresh white breadcrumbs, milk, ground beef, ground pork, egg, shallot, fresh parsley, salt and pepper, nutmeg, flour, unsalted butter, vegetable oil, onion, belgian endive, sugar, salt & pepper, pilsner beer, beef broth