1. To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands. 2. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl. 3. Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour. 4. Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat. 5. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn. 6. Remove meat balls to platter; keep warm. 7. To prepare sauce, discard all but 2 tablespoons of fat in pan. 8. Add onion and endives. 9. Cook over low heat, stirring constantly, for about 10 minutes. 10. Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer. 11. Add beer and broth; heat to quick boil, scraping up all brown bits from bottom of pan. 12. Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables. 13. Simmer, partly covered, until meat is cooked through, 45 minutes. 14. Sprinkle with parsley and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
