"Meatballs in a Belgian Endive Sauce"

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Introduce the recipe and ingredients for meatballs in a Belgian endive sauce.

Show the ingredients: ground pork, ground beef, chopped shallots, beer, nutmeg, salt, pepper, and egg.

Mix the ground pork and ground beef in a bowl with chopped shallots using clean hands.

Add 1 egg to the mixture to hold it together.

Optionally, soak bread in milk, squeeze it out, and add it for a tighter mixture.

Add nutmeg, salt, and freshly ground pepper to the mixture and mix until just combined, avoiding overmixing.

Form the mixture into meatballs, about the size of a golf ball, and optionally use veal instead of pork or beef if desired.

Prepare a shallow braising pan with butter and olive oil, heating it on medium-high until bubbly.

Add the meatballs to the pan to brown them lightly on both sides, about 5-7 minutes, then remove them from the pan.

Add thinly sliced onion and Belgian endive to the pan, along with a little sugar to reduce bitterness.

Pour in the beer to deglaze the pan, scraping up the browned bits from the bottom, and bring to a boil for about 10 minutes to cook off the alcohol.

Nestle the browned meatballs back into the sauce and cover, cooking for 25-30 minutes until the meatballs are cooked through and the sauce has thickened.

Adjust the heat to low and simmer for 40-45 minutes, then serve with mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens