belgian endives with meatballs

This is one of my favorite dishes in autumn: belgian endives (chicory) with meatballs.

Ingredients (4 servings):

• 8 belgian endives
• 800 gr minced beef
• breadcrumbs of 3 slices of white bread
• 1 egg
• 2 onions
• 6 dl of beef broth
• flour
• butter
• nutmeg
• salt
• pepper

Method

• Mix the minced meat with the breadcrumbs, the egg, pepper, salt and some nutmeg.
• Roll meatballs out of it, cover them and put them in the refrigerator for app. 1 hour.
• Before baking the meatballs roll them into the flower.
• Melt the butter in a pan, and bake the meatballs shortly on each side.  Put them aside.
• Remove the base of the chicory, and make a crosswise incision.
• Melt the butter and bake the chicory shortly on all sides.
• Add nutmeg, salt, pepper and the broth.
• When the broth is cooking add the meatballs and let it simmer for app. 25 minutes.
• Meanwhile cut the onions fine and bake them in the pan of the meatballs.
• Add them to the chicory.
• I cooked separately potatoes and added them for the last 5 minutes to the chicory and the meatballs to absorb the flavors.