Belgian Meatballs Braised In Beer

Randy’s Nine Personal Guidelines for Contentment (1 Tim. 6:6): 1. Pursue the gold, not the tin – Remember only Jesus Christ is sufficient to bring the fullness of joy that my heart desires. Anything less is not built to bring me the highest satisfaction. God is not in the business of creating idols (Mt. 13:45-46). 2. Be thankful for what you have – Anything beyond hell is a gift of God’s grace (1 Thes. 5:18). 3. Tame those tastebuds – I won’t want what I don’t know is out there (1 Cor. 9:27). 4. Be wary of commercials – The goal of advertising is to breed discontentment to get me to want something I never thought I needed (1 Tim. 6:9). 5. Prioritize your needs, not your wants – Pursue that which God promises, not that which is seldom received or breeds a desire for more. What does God want me to want (1 Tim. 6:7-8). 6. Know when enough is enough – Does a bigger income always need to translate into a bigger lifestyle (Phil. 4:11-12)? 7. No U-Hails behind hearses – The temporary things don’t last in this life and are definitely not transferred to the next. Pursue what I’ll cherish for an eternity (Mt. 6:19-21). 8. The two greatest commandments – The four sins of discontentment, doubt and complaining against God and jealously and coveting against people, will end when I love God and love others (Mt. 22:38-40). 9. Who’s the boss? – Do I own my stuff or does my stuff own me (1 Cor. 6:12)?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats, Eggs, Vegetables	Belgian	Belgian, Hamburger	6	Servings

INGREDIENTS

1	c	Fresh white bread crumbs
1/4	c	Milk, or more
1	lb	Ground beef, lean
1/2	lb	Ground pork or veal
1		Egg
1	T	Shallots, minced
1	T	Parsley, fresh fine minced
		salt & pepper to taste
1	pn	Nutmeg, grated
2	T	Flour
2	T	Unsalted butter
1	T	Vegetable oil
1		Onion, thinly sliced
3		Belgian endive, cored/cut in
		1/4-inch rounds
1	t	Sugar
		salt & pepper to taste
1 1/2	T	Flour, up to 2 tb
1	c	Blond Pilsner-style beer
1/2	c	Beef broth, or chicken
2	T	Parsley, fresh garnish

INSTRUCTIONS

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 oion
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, scrapig 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.  Source:
"Everybody Eats Well in Belgium Cookbook" by Ruth Van  Warebeck;
printed in the Chicago Tribune, October 2, 1996 Posted to  MM-Recipes
Digest V3 #315  Date: Sun, 17 Nov 1996 16:13:16 +0000  From: Linda
Place <placel@worldnet.att.net>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 434 Calories From Fat: 299 Total Fat: 32.9g Cholesterol: 133.8mg Sodium: 394mg Potassium: 382.8mg Carbohydrates: 11.7g Fiber: 1.1g Sugar: 3.1g Protein: 21.6g