Belgian Meatballs Braised In Beer Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
MEATBALLS
1 cup: Fresh white bread crumbs,
1/4 cup: Milk, or more
1 lbs: Ground beef, lean
1/2 lbs: Ground pork or veal,
1 large: Egg,
1 tbsp: Shallots, minced
1 tbsp: Parsley, fresh, fine minced
, salt & pepper to taste
1 pinch: Nutmeg, grated
2 tbsp: Flour,
2 tbsp: Unsalted butter,
1 tbsp: Vegetable oil,
SAUCE
1 medium: Onion, thinly sliced
3: Belgian endive, cored/cut in 1/4-inch rounds
1 tsp: Sugar,
, salt & pepper to taste
1 1/2 tbsp: Flour, up to 2 tb
1 cup: Blond Pilsner-style beer,
1/2 cup: Beef broth, or chicken
2 tbsp: Parsley, fresh, garnish
Directions:
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
Source from luhu.jp
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
Source from luhu.jp