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  Ground round/Chuck 1 1⁄2 Pound
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Condensed beef broth 2 Can (20 oz)
  All purpose flour 8 Tablespoon
  Vegetable oil 2 Tablespoon
  Onion 1 Large, sliced
  Canned beer 12 Ounce (1 Can)
  Thyme leaf 1⁄2 Teaspoon, crumbled
  Garlic salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1⁄4 Cup (4 tbs)
  Chopped parsley 1 Tablespoon

1. Mix ground beef with bread crumbs and 1/2 cup of the beef broth in a large bowl; shape mixture into 12 large balls.
2. Measure 6 tablespoons of the flour onto waxed paper; roll meat balls in flour to coat; tap off excess.
3. Saute meatballs in vegetable oil until lightly browned in a skillet; remove from pan and keep warm. Pour off all drippings; measure 2 tablespoonfuls and return to pan.
4. Stir in onion; saute until soft. Stir in remaining beef broth, beer, thyme, garlic salt and pepper; bring to boiling; simmer 5 minutes.
5. Blend remaining 2 tablespoons flour and water to a paste in a cup; stir into liquid in the skillet. Cook, stirring constantly, until the gravy thickens and bubbles 3 minutes.
6. Place meatballs in gravy; cover. Simmer 10 minutes.
7. Spoon meatballs and gravy onto a heated, deep, serving platter; sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Belgium Beef Balls Recipe