Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------MEATBALLS------------------------------
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 lg Egg
1 tb Shallots; minced
1 tb Parsley, fresh; fine minced
;salt pepper to taste
1 pn Nutmeg; grated
2 tb Flour
2 tb Unsalted butter
1 tb Vegetable oil

---------------------------SAUCE--------------------------------
1 md Onion; thinly sliced
3 Belgian endive; cored/cut in
-1/4-inch rounds
1 ts Sugar
;salt pepper to taste
1 1/2 tb Flour; up to 2 tb
1 c Blond Pilsner-style beer
1/2 c Beef broth; or chicken
2 tb Parsley, fresh; garnish

1. 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.

2. 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.

3. 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.

4. 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

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