Belgian Meatballs Braised In Beerhamburger ----MEATBALLS---- 1 cup fresh white bread crumbs 1/4 cup milk; or more 1 lb ground beef, lean 1/2 lb ground pork or veal 1 large egg 1 tablespoon shallots; minced 1 tablespoon parsley, fresh; fine minced 1 ; salt & pepper to taste 1 pinch nutmeg; grated 2 tablespoon flour 2 tablespoon unsalted butter 1 tablespoon vegetable oil ----SAUCE---- 1 medium onion; thinly sliced 3 belgian endive; cored/cut in 1/4-inch rou 1 teaspoon sugar 1 ; salt & pepper to taste 1 1/2 tablespoon flour; up to 2 tb 1 cup blond pilsner-style beer 1/2 cup beef broth; or chicken 2 tablespoon parsley, fresh; garnish 1. 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. 2. 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. 3. To prepare sauce, discard all but 2 tablespoons of fat in pan. Add oion 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, scrapig up all brown bits from bottom of pan. 4. 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. Source: "Everybody Eats Well in Belgium Cookbook" by Ruth Van Warebeck; printed in the Chicago Tribune, October 2, 1996 |
