Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 4 slices white bread, crusts removed, crumbed (turned into breadcrumbs)
• 1 yellow onion, diced
• 1 bunch Italian parsley, finely chopped
• 2 large eggs
• salt and pepper, to taste
• flour (for dredging)
• 2 tablespoons unsalted butter
• 3 cups diced onions
• 2 tablespoons brown sugar
• 1 teaspoon dried thyme
• 2 tablespoons flour
• 1 tablespoon red wine vinegar
• 2/3 cup apple butter
• 3 cups beef stock
• 2 bay leaves

Instructions

1. Mix beef and pork together in a large bowl to thoroughly combine.

2. Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.

3. Roll into meatballs, about 1/2 cup each, and dredge in flour.

4. Heat butter in a large skillet over medium heat.

5. Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.

6. Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.

7. Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.

8. Add the brown sugar and thyme, stir and cook for 1 minute.

9. Add the flour, stir to combine.

10. Add apple butter and vinegar, stir.

11. Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.

12. Add the meatballs back to the sauce and cook for 15 minutes to heat through.

13. Serve immediately with pomme frites {French fries} and Belgian beer or wine.