Belgianmeatballsbraisedinbeer Recipes

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BELGIAN MEATBALLS BRAISED IN BEER



Belgian Meatballs Braised in Beer image

Make and share this Belgian Meatballs Braised in Beer recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 1h15m

Yield 7 serving(s)

Number Of Ingredients 20

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 egg
1 tablespoon shallot, 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 onion, 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)

Steps:

  • 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.

BEER BRAISED BEEF MEATBALLS WITH HORSERADISH SAUCE



Beer Braised Beef Meatballs with Horseradish Sauce image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 45m

Yield s: 4 servings

Number Of Ingredients 18

1 loaf pumpernickel or sourdough bread
1 cup milk
2 pounds ground beef
1/3 cup Worcestershire sauce
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/2 cup fresh parsley leaves, finely chopped
4 round tablespoons prepared horseradish
6 cloves garlic, grated or made into a paste
1 egg
2 tablespoons EVOO
1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
1 bottle amber ale (tangy and sweeter) or Guinness (bitter)
One 10-ounce can beef consomme
1 1/2 cups sour cream
1/4 cup minced fresh chives
1/4 cup heavy cream
1 bunch watercress, stemmed

Steps:

  • Cut two 1-inch-thick slices of bread and soak them in the milk to soften.
  • Combine the beef, Worcestershire sauce and some salt and pepper in a large bowl. Squeeze the excess liquid from the bread, then crumble it into small pieces between your fingers as you add it to the beef. Add the parsley, 2 tablespoons horseradish, the garlic and egg. Mix until just combined, then form into 2 1/2-inch balls.
  • Heat a cast-iron skillet or large, wide heavy-bottomed pan over medium-high heat. Add the EVOO to the hot skillet, then cook the meatballs until browned, 7 to 8 minutes. Add the beer and cook for 1 minute to reduce it slightly. Add the consomme, cover the skillet with foil and cook for 12 to 15 minutes, shaking the skillet occasionally.
  • Meanwhile, toast the remaining loaf bread in the oven.
  • Combine the sour cream, chives, heavy cream and the remaining 2 tablespoons horseradish in a bowl. Season with salt and pepper.
  • Divide the meatballs among plates and garnish with the watercress. Serve with the sour cream dipping sauce and hunks of toasted bread.

BEER-BRAISED MEATBALLS



Beer-Braised Meatballs image

I made these for my family and they scarfed 'em down! Next time I'm going to try them with ground turkey so I can have some too.

Provided by mydesigirl

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb ground beef
1/2 cup Italian seasoned breadcrumbs
2 eggs, lightly beaten
1/3 cup onion, finely chopped
1/2 cup parmesan cheese, grated
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
12 ounces light-colored beer, such as lager
1 1/2 cups tomato sauce
1 cup ketchup
2 tablespoons tomato paste
1/2 cup brown sugar, packed

Steps:

  • Preheat oven to 400*.
  • Line broiler pan with foil and spray rack with nonstick cooking spray.
  • Combine all meatball ingredients together in a large bowl and shape into 1 inch meatballs.
  • Place meatballs on broiling rack and bake for 10 minutes or until browned.
  • Combine all sauce ingredients together in a large Dutch oven and bring to a boil.
  • Add meatballs and reduce heat.
  • Cover and simmer 20-30 minutes,stirring occasionally.

Nutrition Facts : Calories 628.8, Fat 24.2, SaturatedFat 9.9, Cholesterol 181.3, Sodium 1936, Carbohydrate 64.6, Fiber 3, Sugar 46.9, Protein 34.5

BOULETS LIEGEOIS (BELGIAN MEATBALLS)



Boulets Liegeois (Belgian Meatballs) image

Belgian meatballs swimming in an apple and onion gravy. In Belgium they are served with French fries! If this is wrong, I don't want to be right! From Cooking With Curls website

Provided by Chef PotPie

Categories     Belgian

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb ground beef
1 lb ground pork
4 slices white bread, crusts removed, crumbed (turned into breadcrumbs)
1 yellow onion, diced
1 bunch Italian parsley, finely chopped
2 large eggs
salt and pepper, to taste
flour (for dredging)
2 tablespoons unsalted butter
2 tablespoons unsalted butter
3 cups diced onions
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons flour
1 tablespoon red wine vinegar
2/3 cup apple butter
3 cups beef stock
2 bay leaves
salt and pepper, to taste

Steps:

  • Mix beef and pork together in a large bowl to thoroughly combine.
  • Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
  • Roll into meatballs, about 1/2 cup each, and dredge in flour.
  • Heat butter in a large skillet over medium heat.
  • Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
  • Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
  • Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
  • Add the brown sugar and thyme, stir and cook for 1 minute.
  • Add the flour, stir to combine.
  • Add apple butter and vinegar, stir.
  • Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
  • Add the meatballs back to the sauce and cook for 15 minutes to heat through.
  • Serve immediately with pomme frites {French fries} and Belgian beer or wine.

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