Prep 15 mins
Cook 1 hr
- 1 cup fresh white breadcrumbs
- 1⁄4 cup milk
- 1 lb ground beef, lean
- 1⁄2 lb ground pork or 1⁄2 lb veal
- 1 large egg
- 1 tablespoon shallot, minced
- 1 tablespoon fresh parsley, fine minced
- salt and pepper
- 1 pinch nutmeg, grated
- 2 tablespoons flour
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 3 Belgian endive, cored and cut in 1/4-inch rounds
- 1 teaspoon sugar
- salt & pepper
- 1 1⁄2-2 tablespoons flour
- 1 cup pilsner beer
- 1⁄2 cup beef broth or 1⁄2 cup chicken broth
- 2 tablespoons fresh parsley (for garnish)
- 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.
- 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.
- To prepare sauce, discard all but 2 tablespoons of fat in pan.
- Add onion 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, scraping up all brown bits from bottom of pan.
- 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.
Great Meatballs of Fire! So to speak. These were delicious - a really nice change of pace from the usual tomato sauce based meatballs. Two changes I can think of - I used soy milk instead of milk for the breadcrumbs and I sauteed a chopped onion and minced garlic clove and added it to the meat mixture for added flavor (standard addition to any dish I make). I served these with mashed potatoes and the gravy was just perfect! Thank you for sharing, I will be making this often!