Estimated Nutrition (whole recipe, rough)
Counts 16 of 20 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meatball | not in our table | 0 |
| Veal | not in our table | 0 |
| Sauce | not in our table | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- MEATBALLS:
- 1 cup Fresh white bread crumbs
- 1/4 cup Milk, or more
- 1 lb Ground beef, lean
- 1/2 lb Ground pork or veal
- 1 lrg Egg
- 1 tbl Shallots, minced
- 1 tbl Parsley, fresh, fine minced salt & pepper to taste
- 1 pch Nutmeg, grated
- 2 tbl Flour
- 2 tbl Unsalted butter
- 1 tbl Vegetable oil
- SAUCE:
- 1 med Onion, thinly sliced
- 3 x Belgian endive, cored/cut in 1/4-inch rounds
- 1 tsp Sugar salt & pepper to taste
- 1 1/2 tbl Flour, up to 2 tb
- 1 cup Blond Pilsner-style beer
- 1/2 cup Beef broth, or chicken
- 2 tbl Parsley, fresh, garnish
- =
Directions
To prepare meatballs, soak bread crumbs in milk until thoroughly moistened; squeeze dry with hands. Combine bread crumbs, ground meats, eggs, shallots, parsley, salt, pepper and nutmeg in medium bowl. Form mixture into 6 to 8 balls or patties (2 inches in diameter and 1/2-inch thick); dust with 2 tablespoons flour. Heat butter and oil in deep, heavy Dutch oven, until hot but not smoking, over high heat. Add meatballs; cook until browned on all sides, about 5 minutes, making sure butter does not burn. Remove meat balls to platter; keep warm.
To prepare sauce, discard all but 2 tablespoons of fat in pan. Add oion and endives. Cook over low heat, stirring constantly, for about 10 minutes.
Add sugar, salt, pepper and 2 tablespoons flour to vegetables; cook, stirring, for 1 to 2 minutes longer. Add beer and broth; heat to quick boil, scrapig up all brown bits from bottom of pan.
Reduce heat to simmer; return meatballs to pan, placing them on top of vegetables. Simmer, partly covered, until meat is cooked through, 45 minutes. Sprinkle with parsley and serve.