Meatballs Braised in Beer

MEATBALLS:
1 cup fresh white bread crumbs
1/4 cup – 7 cl milk; or more
1 lb – 500 g ground beef, lean
1/2 lb – 250 g ground pork or veal
1 large egg
1 tablespoon shallots; minced
1 tablespoon parsley, fresh; fine minced
salt & pepper to taste
1 pinch nutmeg; grated
2 tablespoons flour
2 tablespoons unsalted butter
1 tablespoon vegetable oil
SAUCE:
1 medium onion; thinly sliced
3 belgian endives; cored andcut in 1/4-inch rounds
1 teaspoon sugar
salt & pepper to taste
1 1/2 tablespoons flour; up to 2 tablespoons
1 cup – 2,5 dl blond pilsner-style beer
1/2 cup – 1,25 dl beef broth or chicken
2 tablespoons parsley, fresh; for garnish

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.

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.

To prepare sauce, discard all but 2 tablespoons of fat in pan. Add onion 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, 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, 45 minutes. Sprinkle with parsley and serve.

4 servings.

Source: Everybody Eats Well in Belgium Cookbook by Ruth Van Warebeeck; printed in the Chicago Tribune, October 2, 1996