World Hearth Recipe Collection
catBrowse by Category     alphaBrowse Alphabetically     booksBooks     linksLinks     faqFAQ

Belgian   -   Belgian Meatballs Braised In Beer   adapted from Everybody Eats Well In Belgium

  • 2 Cups Bread Crumbs
  • 1 1/2 Cups Milk
  • 2 Pounds Ground Beef
  • 1 Pound Ground Pork
  • 2 Large Egg
  • 2 Medium Shallot -- finely chopped
  • 2 Tablespoons Fresh Parsley -- finely chopped
  • Salt And Pepper -- to taste
  • 1 Dash Nutmeg
  • 1/4 Cup All-Purpose Flour
  • 1/4 Cup Unsalted Butter
  • 2 Tablespoons Olive Oil
  • 2 Medium Onion -- finely chopped
  • 6 Medium Belgian Endive -- cored and chopped
  • 2 Teaspoons Sugar
  • Salt And Pepper -- to taste
  • 3 Tablespoons Flour
  • 2 Cups Beer
  • 1 Cup Chicken Stock
  • 1/4 Cup Fresh Parsley -- finely chopped
Directions Soak bread crumbs in milk and squeeze dry. In mixing bowl, combine bread, ground meats, egg, shallots, parsley, salt, pepper and nutmeg. Mix well. Form into 2 inch diameter meatballs. Dust with flour. In deep dutch oven heat the butter and oil, add meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to pan, cook over low heat stirring constantly for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook stirring for 1 minute. Add beer and broth, bring to a quick boil. Reduce heat to a simmer and return meatballs to the pan. Simmer partially covered, until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.
Serves 8
Time to Make 0:00

Printer version   3 Votes - Yum: 4.66667, Easiness: 4, Speed: 3.33333, Overall: 4 Rate this recipe

Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.

Search the whole site:

Recipes © by their authors.
Site courtesy of