Belgian Meatballs Braised in Beer




Soak the breadcrumbs in the mik and then squeeze it dry.

In a bowl, combine the breadcrumbs, both meats, eggs, shallots, parsley, salt, pepper and nutmeg. Mix well. Form into 5 cmt diameter balls. Dust them with flour.

In a deep dutch oven, heat the butter and the oil, add the meatballs and sauté until browned all sides, around 5 minutes. Remove and the aside.

Add the onions and endives to the dutch oven, cook over low heat, stirring constantly for around 10 minutes. Sprinkle with the sugar, salt, pepper and 3 tbs flour.

Cook stirring for 1 minute. Add the beer and stock, bring it to a boil, reduce the heat and add the meatballs. Simer partially covered until the meat is cooked through and it has

absorbed the flavours of the sauce, around 45 minutes.

Sprinkle with parsley and serve.