Belgian Meatballs Braised in Beer

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1hr 15mins

Ingredients Nutrition


  1. To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands.
  2. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl.
  3. Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour.
  4. Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat.
  5. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn.
  6. Remove meat balls to platter; keep warm.
  7. To prepare sauce, discard all but 2 tablespoons of fat in pan.
  8. Add onion and endives.
  9. Cook over low heat, stirring constantly, for about 10 minutes.
  10. Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer.
  11. Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan.
  12. Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables.
  13. Simmer, partly covered, until meat is cooked through, 45 minutes.
  14. Sprinkle with parsley and serve.

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