Belgian Meatballs Braised in Beer
- Ready In:
- 1hr 15mins
- Ingredients:
- 20
- Serves:
-
7
ingredients
-
MEATBALLS
- 236.59 ml fresh white breadcrumbs
- 59.14 ml milk
- 453.59 g ground beef, lean
- 226.79 g ground pork or 226.79 g veal
- 1 large egg
- 14.79 ml shallot, minced
- 14.79 ml fresh parsley, fine minced
- salt and pepper
- 0.25 ml nutmeg, grated
- 29.58 ml flour
- 29.58 ml unsalted butter
- 14.79 ml vegetable oil
-
SAUCE
- 1 medium onion, thinly sliced
- 3 Belgian endive, cored and cut in 1/4-inch rounds
- 4.92 ml sugar
- salt & pepper
- 22.18-29.58 ml flour
- 236.59 ml pilsner beer
- 118.29 ml beef broth or 118.29 ml chicken broth
- 29.58 ml fresh parsley (for garnish)
directions
- 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.
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Reviews
-
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!
Tweaks
-
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!
RECIPE SUBMITTED BY
LikeItLoveIt
United States