Belgian Meatballs Braised In Beer

Ingredients:

2 Cups Bread Crumbs
1 1/2 Cups Milk
2 Pounds Ground Beef
1 Pound Ground Pork
2 Large Egg
2 Medium Shallot -- finely chopped
2 Tablespoons Fresh Parsley -- finely chopped
Salt And Pepper -- to taste
1 Dash Nutmeg
1/4 Cup All-Purpose Flour
1/4 Cup Unsalted Butter
2 Tablespoons Olive Oil
2 Medium Onion -- finely chopped
6 Medium Belgian Endive -- cored and chopped
2 Teaspoons Sugar
Salt And Pepper -- to taste
3 Tablespoons Flour
2 Cups Beer
1 Cup Chicken Stock
1/4 Cup Fresh Parsley -- finely chopped

Procedures:

Soak bread crumbs in milk and squeeze dry. In mixing bowl, combine bread, ground meats, egg, shallots, parsley, salt, pepper and nutmeg. Mix well. Form into 2 inch diameter meatballs. Dust with flour. In deep dutch oven heat the butter and oil, add meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to pan, cook over low heat stirring constantly for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook stirring for 1 minute. Add beer and broth, bring to a quick boil. Reduce heat to a simmer and return meatballs to the pan. Simmer partially covered, until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.