Belgian Meatballs Braised In Beer Recipe

Name: Belgian Meatballs Braised In Beer Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Fresh white bread crumbs; 1/4 c. Lowfat milk, or possibly more; 1 lb Grnd beef, lean; 1/2 lb Grnd pork or possibly veal; 1 lrg Egg; 1 Tbsp. Shallots, chopped; 1 Tbsp. Parsley, fresh, fine chopped salt & pepper to taste; 1 pch Nutmeg, grated; 2 Tbsp. Flour; 2 Tbsp. Unsalted butter; 1 Tbsp. Vegetable oil; 1 med Onion, thinly sliced; 3 x 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 c. Blond Pilsner-style beer; 1/2 c. Beef broth, or possibly chicken; 2 Tbsp. Parsley, fresh, garnish

Servings: persons

1 c. Fresh white bread crumbs
1/4 c. Lowfat milk, or possibly more
1 lb Grnd beef, lean
1/2 lb Grnd pork or possibly veal
1 lrg Egg
1 Tbsp. Shallots, chopped
1 Tbsp. Parsley, fresh, fine chopped salt & pepper to taste
1 pch Nutmeg, grated
2 Tbsp. Flour
2 Tbsp. Unsalted butter
1 Tbsp. Vegetable oil
1 med Onion, thinly sliced
3 x 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 c. Blond Pilsner-style beer
1/2 c. Beef broth, or possibly chicken
2 Tbsp. Parsley, fresh, garnish

1
1.
2
To prepare meatballs, soak bread crumbs in lowfat milk till thoroughly moistened; squeeze dry with hands.
3
Combine bread crumbs, grnd meats, Large eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
4
Form mix into 6 to 8 balls or possibly patties (2 inches in diameter and 1/2-inch thick); dust with 2 Tbsp.
5
flour.
6
2.
7
Heat butter and oil in deep, heavy Dutch oven, till warm but not smoking, over high heat.
8
Add in meatballs; cook till browned on all sides, about 5 min, making sure butter does not burn.
9
Remove meat balls to platter; keep hot.
10
3.
11
To prepare sauce, throw away all but 2 Tbsp.
12
of fat in pan.
13
Add in oion and endives.
14
Cook over low heat, stirring constantly, for about 10 min.
15
Add in sugar, salt, pepper and 2 Tbsp.
16
flour to vegetables; cook, stirring, for 1 to 2 min longer.
17
Add in beer and broth; heat to quick boil, scrapig up all brown bits from bottom of pan.
18
4.
19
Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
20
Simmer, partly covered, till meat is cooked through, 45 min.
21
Sprinkle with parsley and serve.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 c. Fresh white bread crumbs, 1/4 c. Lowfat milk, or possibly more, 1 lb Grnd beef, lean, 1/2 lb Grnd pork or possibly veal, and more.

Yes, Belgian Meatballs Braised In Beer Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!