Friday 4 July 2014

Meat balls with Brown Beer

I have not made anything new recently as it has been good weather and summer holiday started from July 1st.
When it is good weather I tend to cook less as we tend to go for cycling or to the beach ( even though we are not sun worshipers like lot of the people here, we go to a place where it is not allowed to swim ( even though people swim there ) they say it is prohibited to swim there as no gaurds to keep a eye on the swimmers and no professional people is there to help you when something goes wrong.

But we go there as it is so quiet and no tourist ( not that much)
And we site there for a while enjoying the quietness and the coolness or the hotness :-) always wearing a cap .
So as I was saying ther eis no cooking, I make sandwiches or something like that for lunch and then we go after that for cycling etc....

So this is something I made when it was much cold weather and If I remember buying this magazine Libelle lekker months ago specially as I saw this meat ball recipe.
I did made the same week, but then the magazine got lost ( yeah in my small place) I didn't know where I kept them and as end of June Hans was gone for a week, I decided to clean up my book shelf and there it was in between piles this magazine.


2 white slice of bread
100 ml milk
2 onions finley chopped
1 tsp fresh chopped thyme
1 egg
A pinch of nutmeg
500 gm mixed mince ( I used beef and pork)
1 tsp of salt
Freshly ground pepper
70 gm butter
2 shallots finely chopped
2 cloves of garlic very finely chopped
2 tbsp of flour
500 ml belgian brown beer I used Chimay
1 tbsp Apple or pear syrup


Soak the bread in milk doe 5 minutes/
Squeeze the milk out and add into a bowl together with the mince meat, onions, thyme,egg and thyme. Add salt and pepper for taste and mix everything well and make meat balls.

In a pan heat 20 gm of butter and brown the balls all sides brown ( this will take 4 to 5 minutes)

Add the rest of the butter in a another pan, and saute the onions and garlic for 3 minutes.
Add the flour and fry for 1 minute.
Add the beer and whisk till ther eis no lump.
Add the apple /peer syrup. Add pepper and salt to taste and pour this mix into the pan were the balls were frying.
Cook the meat balls in the sauce for 20 to 25 minutes till the balls are cooked.
Stir once in a while.
Tip: If you think after the meat ball is cooked and the sauce is a bit runny you can thicken it up by adding a bit of conr flour mixed with water to thicken the sauce.
Serve with potato mash and enjoy.


Bombay-Bruxelles said...

All of us love meatballs... and I love the Belgian versions with beer and syrup in it :-)

Bombay-Bruxelles said...

All of us love meatballs... and I love the Belgian versions with beer and syrup in it :-)

Gloria Baker said...

Love these meatballs Finla!

Angie's Recipes said...

My husband loves meatballs..this is a terrific recipe, Finla. The beer sauce sounds and looks so amazing.

sra said...

Not sure if I've heard of brown beer.

I love that ceramic jar you have in the first photo. We use something similar to put traditional pickles in.

Anonymous said...

Great minds think alike!! I shall definitely have a go at making these!