Recipe - Belgian Embassy - Beer Meatballs

RECIPE Meatballs with Lambic (Beer) (Recipe courtesy of the Embassy of Belgium) Ingredients for 4 persons: - 350 g minced veal (or minced beef if veal unavailable) - 100 g minced chicken - 250 g minced pork - 2 slices of white bread - 25 cl lambic beer - 20 cl olive oil - 50 g butter - 1 egg, slightly beaten - salt, pepper, nutmeg - 2 spoons of chopped parsley - 1 shallot, 1 garlic clove, finely chopped - 20 g all-purpose flour - juice of half a lemon Preparation: 1. Cut the bread (using the inside of the loaf, without the crust) in small pieces and brown it with 4 spoons of beer. After a little while squeeze it to extract the remaining liquid. 2. At the same time heat 2 spoons of olive oil in a non-stick wok, add 20gr butter and brown the finely chopped clove of garlic and the shallot until it becomes transparent. 3. Bring 1 and 2 in a large bowl together with the three kinds of minced meat, the slightly beaten egg, salt, pepper and nutmeg. Mix well. 4. Dip fingers in flour and shape 8 meatballs without compressing too much. 5. Heat some olive oil and one spoon of butter in a heavy-bottomed saucepan. Place the meatballs, add the remainder of the beer, the 1/2 lemon juice and one pinch of caster sugar. Cover and simmer over low heat for about 30 min. 6. Remove the meatballs with a slotted spoon, and keep warm under aluminum foil. 7. Reduce the cooking juices by half over high heat. Transfer the remaining liquid in another bowl through a sieve. Off the heat, whisk the butter in and stir well to obtain a creamy sauce. 8. Serve with roasted potatoes and a lettuce heart with a touch of vinegar. source http://mainichi.jp/english/english/features/news/20150824p2a00m0na015000c.html ---------------------- ꕤ ---------------------- COMMENT Even though I feel guilty eating meat, I like the sound of these. I'd probably adapt the recipe, because I couldn't be stuffed playing around with 3 different types of mince. ꕤ