Beer Braised Flemish Meatballs
These Beer-Braised Flemish Meatballs are packed full of dried fruit flavors, complemented with cinnamon, clove, mace, coriander, and white pepper, then braised in a Quadruple Bière Sauce.
| Servings | Prep Time |
| 6as an entrée | 10minute |
| Cook Time |
| 30 – 45minute |
|
|
Ingredients
Flemish Meatball Ingredients:
- 1each shallotspeeled (about 1 cup)
- 2each eggs, large
- 4ounce Quadruple style alesuch as Avery “The Reverend”
- .25cup apricots, dried(about 8 each)
- 2tablespoon figs, dried(about 4 each)
- 1tablespoon thyme, leaves only,preferably fresh
- 2teaspoon salt, kosher
- 1teaspoon cinnamon, ground
- 1teaspoon coriander, whole,toasted and ground
- 1teaspoon white peppercorns, ground
- 1/2teaspoon mace, ground
- 1/2teaspoon orange peel, dried, sweet(or 1 teaspoon fresh zest)
- 1/4teaspoon cloves, ground
- 1pound ground lamb
- 1pound ground veal
- 1/3cup bread crumbs, plain
- 1tablespoon salt, kosher
Quadruple Bière Sauce Ingredients:
- 18ounce Quadruple style alesuch as Avery “The Reverend”
- 1cup cream, heavy or whipping
- 2tablespoon Dark Candi Sugar, Brown Soft Sugaravailable at Beer Beer and More Beer
- 1teaspoon salt, kosher
Instructions
Flemish Meatball Directions:
- In the bowl of a food processor, add the shallots, eggs, apricots, figs, thyme, salt, cinnamon, coriander, pepper, mace, orange peel, and clove. Pulse several times to breakdown the dried fruit, and all the ingredients to a chunky composition or continue pulsing more, creating a finer paste, depending on the size of the finished meatball. If the meatballs are going to be large, keep the mixture chunky to add texture. Or if the meatballs are going to be served as an appetizer or a small plate, a finer purée will infuse the flavors more evenly, not competing with the grind of the meat.
- Once the mixture is prepared to the desired specs, transfer it to a large bowl. Add the lamb, veal, and bread crumbs. Mix with clean hands until evenly distributed. Then fry up a small bite in a skillet, cooking fully, to taste the seasonings, and adjust salt if needed. Once happy with the flavor, portion the meatballs (larger balls around 2 – 3 ounces as an entrée or smaller cocktail size around a tablespoon) on to a lightly oiled sheet tray. Roll each meatball gently between the palms of the hands to create an even round sphere. Line each meatball into rows, so they are not touching.
To Bake Directions:
- Preheat the oven to 425°F | 218°C.
- Place the sheet tray into the center of the oven and cook for 15 minutes for a small size or 30 – 45 minutes for a larger size. This step can be done before serving, to make it easier to serve when guests arrive. Chill the cooked meatballs and refrigerate up to a day in advance.
To Sauté Directions:
- In a large cast-iron skillet or sauté pan over medium-high heat, add 2 tablespoons of butter and 2 tablespoons of olive oil. Add 8 meatballs to the pan, making sure not to overcrowd the pan. Cook for 2 – 3 minutes on each side, until browned evenly on all sides and the internal temperature is 165°F | 74°C.
Quadruple Bière Sauce Directions:
- Take a large skillet and place over high heat, letting the pan preheat through for 2 – 3 minutes. Add the remaining beer to the hot pan slowly. The beer will foam up and caramelize, creating lots of steam.
- Add the cream and bring the mixture to a simmer, adjusting the heat if the boil is too strong. Reduce the sauce to a light caramel color and the volume has reduced by half. Adjust the bitterness of the sauce with some of the sugar, whisking to combine, also testing for salt. Add the cooked meatballs (either straight for the oven or cool from the refrigerator) and toss to combine or reheat. Serve immediately.
- One can skewer the mini meatballs onto decorative toothpicks (with Belgium Flags) or serve the larger meatballs over rice or orzo tossed with a cinnamon-infused brown butter.
Recipe Notes
More Belgian Beer Cuisine Recipes:
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