Ingredients:
1 cup fresh white breadcrumbs
1/4 cup milk
1 lb ground beef, lean
1/2 lb ground pork or 1/2 lb veal
1 large eggs
1 tablespoon shallots, minced
1 tablespoon fresh parsley, fine minced
salt and pepper
1 pinch nutmeg, grated
2 tablespoons flour
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onions, thinly sliced
3 Belgian endive, cored and cut in 1/4-inch rounds
1 teaspoon sugar
salt & pepper
1 1/2-2 tablespoons flour
1 cup pilsner beer
1/2 cup beef broth or 1/2 cup chicken broth
2 tablespoons fresh parsley ( for garnish)
Directions:
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 onion 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, scraping 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.
Servings: 7
Time preparation: 15 min.
Time total: 75 min.