Belgian Meatballs Braised in Beer

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Ingredients Nutrition


  1. To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
  2. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
  3. Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
  4. Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.
  5. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
  6. Remove meat balls to platter; keep warm.
  7. To prepare sauce, discard all but 2 tablespoons of fat in pan.
  8. Add onion and endives.
  9. Cook over low heat, stirring constantly, for about 10 minutes.
  10. Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
  11. Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
  12. Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
  13. Simmer, partly covered, until meat is cooked through, 45 minutes.
  14. Sprinkle with parsley and serve.
Most Helpful

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!

Kishka March 27, 2004