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Belgian Meatballs Braised In Beer Recipe

Experience the irresistible taste of Belgian Meatballs Braised in Beer! These tender, juicy meatballs are simmered in a rich, flavorful beer sauce with caramelized onions and endives. A perfect comforting dish for a cozy night in, this recipe is surprisingly easy to make and delivers restaurant-quality results. Impress your family and friends with this authentic Belgian classic!

Prep Time 20 mins
Cook Time 75 mins
Calories 392.9 kcal
Protein 51g
Rating 5.0 (1 Reviews)
Belgian Meatballs Braised In Beer 94

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Belgian Meatballs Braised In Beer

  • 1/2 cup fresh white breadcrumbs
  • 1/4 cup milk
  • 1 1/2 lbs ground beef
  • 1/2 lb ground pork
  • 1 egg
  • 1 shallot, minced
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • Salt and pepper, to taste
  • 1/4 teaspoon nutmeg
  • 4 tablespoons flour, divided
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 2 Belgian endives, chopped
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste
  • 12 fl oz pilsner beer (or other Belgian ale)
  • 1 1/2 cups beef broth

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How to Make Belgian Meatballs Braised In Beer

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, soak bread crumbs in milk for 10 minutes until softened. Squeeze out excess milk.
  3. In a large bowl, combine soaked bread crumbs, ground beef, ground pork, eggs, minced shallots, parsley, salt, pepper, and nutmeg. Gently mix until just combined. Avoid overmixing.
  4. Shape the mixture into 6-8 meatballs (approximately 2 inches in diameter).
  5. Lightly dust meatballs with 2 tablespoons of flour, shaking off excess.
  6. Heat butter and oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat.
  7. Add meatballs to the pot and brown on all sides, about 5-7 minutes, ensuring not to overcrowd the pot; work in batches if needed.
  8. Remove meatballs from the pot and set aside on a plate.
  9. Reduce heat to medium. Discard all but 2 tablespoons of fat from the pot.
  10. Add chopped onion and endives to the pot and cook, stirring occasionally, until softened, about 10 minutes.
  11. Stir in brown sugar, remaining 2 tablespoons of flour, salt, and pepper. Cook for 1-2 minutes, stirring constantly.
  12. Pour in the Belgian beer and beef broth, scraping up any browned bits from the bottom of the pot.
  13. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 5 minutes.
  14. Return the meatballs to the pot, nestling them into the sauce.
  15. Cover the pot partially and simmer gently for 45 minutes, or until the meatballs are cooked through and the sauce has thickened.
  16. Garnish with fresh parsley before serving. Serve hot with your favorite sides, such as mashed potatoes or crusty bread.

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

8g

Fat

46g

Carbs

5g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Pork Recipes European Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Appetizers Lunch Main Dish Side Dishes Beef Eggs Dairy Pork Vegetables Easy European Eggs Stove Top Belgian Dietary Low Sodium Low Calorie Low Carb Ground Beef Low In Something Meat Equipment 4 Hours Or Less