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Belgian Meatballs Braised In Beer

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Belgium Belgium
Shared by: Pamela M.

1 cup Bread crumbs
1/4 cup Milk
1 pound lean Ground beef
1/2 pound Ground pork
1 large Egg
1 tablespoon minced Shallots
1 tablespoon finely chopped Parsley
1 teaspoon Salt
1/2 teaspoon Pepper
1 pinch grated Nutmeg
4 tablespoons All-purpose flour
2 tablespoons Unsalted butter
1 tablespoon Vegetable oil
1 medium thinly sliced Onion
3 each Belgian endive
1 teaspoon Sugar
1 cup Pilsner style Beer
1/2 cup Beef broth

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Stove Top


15 Minutes


1 Hour


1 Hour 15 Minutes



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Core and cut the endive into 1/4 inch rounds.

To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze out excess milk with hands. Combine bread crumbs, ground meats, egg, 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; set aside.

To prepare sauce, discard all but 2 tablespoons of fat in pan. Add onion and endive. Cook over low heat, stirring constantly, for about 10 minutes. Add sugar 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, about 45 minutes. Sprinkle with additional parsley and serve.





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