• 2 cups bread crumbs
• 1 1/2 cups milk
• 2 lb ground beef
• 1 lb ground pork
• 2 large eggs
• 2 med shallots - finely chopped
• 2 Tbsp fresh parsley - finely chopped
• salt and pepper to taste
• 1 dash nutmeg
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter
• 2 Tbsp olive oil
• 2 med. onions - finely chopped
• 6 med. Belgian endive - cored and chopped
• 2 tsp sugar
• salt and pepper to taste
• 2 Tbsp flour
• 2 cups beer
• 1 cup chicken stock
• 1/4 cup fresh parley - finely chopped

1. Soak bread crumbs in milk and squeeze dry. In mixing bowl combine the bread through nutmeg. Mix well and form into 1 1/2“ meatballs. Dust with flour.
2. In deep dutch oven heat the butter and oil. Add the meatballs and saute until well browned, about 5 min. Remove to platter and set aside.
3. Add the onion and endives to pot, cook over low heat stirring constantly for 10 min. Sprinkle with sugar, salt, pepper and flour. Cook stirring for 1 min.
4. Add the beer and broth, bring to a quick boil. Reduce heat to simmer and return meatballs to the pot. Simmer until the meat is cooked through and has absorbed the flavors of the sauce, 45 min. Sprinkle with parsley and serve.
5. Serve over egg noodles

Serves: 8      Total Cook Time: 75 min.
Source: WRCJ midday entree 12/10/12 adapted from Everbody Eats Well in Belgium