Title: Belgian meatballs braised in beer
 Categories: Hamburger, Belgian
      Yield: 6 Servings
 
MMMMM-------------------------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

MMMMM---------------------------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.