Belgian Meatballs Braised In Beer

1. 1

   To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.

2. 2

   Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.

3. 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. 4

   Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.

5. 5

   Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.

6. 6

   Remove meat balls to platter; keep warm.

7. 7

   To prepare sauce, discard all but 2 tablespoons of fat in pan.

8. 8

   Add onion and endives.

9. 9

   Cook over low heat, stirring constantly, for about 10 minutes.

10. 10

    Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.

11. 11

    Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.

12. 12

    Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.

13. 13

    Simmer, partly covered, until meat is cooked through, 45 minutes.

14. 14

    Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.