Ingredients

• 1 cup fresh white breadcrumbs
• 1/4 cup milk
• 1 lb ground beef, lean
• 1/2 lb ground pork or 1/2 lb veal
• 1 large egg
• 1 tablespoon shallot, minced
• 1 tablespoon fresh parsley, fine minced
• salt and pepper
• 1 pinch nutmeg, grated
• 2 tablespoons flour
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 3 Belgian endive, cored and cut in 1/4-inch rounds
• 1 teaspoon sugar
• salt & pepper
• 1 1/2-2 tablespoons flour
• 1 cup pilsner beer
• 1/2 cup beef broth or 1/2 cup chicken broth
• 2 tablespoons fresh parsley (for garnish)

Instructions

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.