| 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)
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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