Belgian Meatballs Braised in Beer

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Description[edit]

Famous Belgian Meatballs dish braised in fine beer ! This recipe requires average cooking skills and the end result will be something not to forget...in a positive way of course ! Enjoy !

Ingredients[edit]

Meatballs[edit]

Sauce[edit]

Procedures[edit]

Meatballs[edit]

  1. Soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
  2. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
  3. Form mixture into 6 to 8 balls or patties (2 inches in diameter and ½-inch thick); dust with 2 tablespoons flour.
  4. Heat butter and oil in deep, heavy dutch oven, until hot but not smoking, over high heat.
  5. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
  6. Remove meat balls to platter; keep warm.

Sauce[edit]

  1. Discard all but 2 tablespoons of fat in pan.
  2. Add onion and endives.
  3. Cook over low heat, stirring constantly, for about 10 minutes.
  4. Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
  5. Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
  6. Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
  7. Simmer, partly covered, until meat is cooked through, 45 minutes.
  8. Sprinkle with parsley and serve.