This dish is a true Belgian classic from grandmother's time. Braised Belgian endives with meatballs combines the bitter and earthy flavors of endives with juicy meatballs in a rich, savory beef broth. Perfect for the autumn months, this warm and comforting meal evokes the fragrant and flavorful kitchens of our grandparents. Ingredients like butter, nutmeg, black pepper, and salt elevate this dish to another level, while still remaining simple and traditional. Ideal for treating the whole family on a chilly autumn evening.
Belgian endives with meatballs
Ingredients
- 500 grams Belgian endives
- 500 grams potatoes
- 250 ml beef stock
- 25 grams butter
- 1 teaspoon nutmeg
For the meatballs
- 400 grams ground beef
- 1 onion
- 1 tablespoon mustard
- 2 tablespoons breadcrumbs
- 1 egg
- 25 grams butter
- pepper
- salt
Instructions
Preparing the meatballs
- Remove the skin from the onion. Halve the onion and then cut it into small pieces.
- Mix the minced meat with the onion, an egg, breadcrumbs, mustard, pepper and salt in a mixing bowl.
- Knead everything into a cohesive dough and then roll it into balls. Put everything in the refrigerator to stiffen.
Further preparations
- Peel the potatoes and then cut them into medium-sized pieces.
- Wash the chicory and remove the stalk.
Making Belgian endives with meatballs
- Melt the butter for the meatballs in a large pan.
- When the butter is bubbling, fry the meatballs until they are crusted on all sides.
- In the meantime, melt the butter for the Belgian endives in a large pot.
- Stew them for a few minutes in the bubbling butter.
- Then add the stock, nutmeg and potatoes. Now let it stew for about twenty minutes.
- Add the meatballs as soon as they are ready.
- Serve immediately in deep plates.
Nutrition
How to make Belgian endives with meatballs?
Braised Belgian endives with meatballs is a classic from grandmother's time. An easy one-pan dish that is quickly prepared. Perfect for an autumn midweek evening.
Making the Meatballs
The meatballs can be prepared in advance. First, peel the onion, halve it, and then chop it into small pieces.
In a mixing bowl, mix the onion with the minced meat, the egg, the mustard, and the breadcrumbs to form a cohesive dough. Season with salt and pepper to taste, or other spices.
Finally, roll the dough into balls. Place them in the refrigerator to firm up or to store for later.
Other preparations
Before we start braising, we need to prepare the potatoes and Belgian endives. Peel the potatoes and cut them into medium-sized pieces.
Wash the Belgian endives and then cut off the base of the chicory heads.
Braising the Belgian endives with meatballs
In a large pan, melt the butter until it sizzles. Then fry the meatballs over high heat until they are browned on all sides.
Melt the remaining butter in a large pot. Sauté the Belgian endives for a few minutes until they begin to caramelize.
Then add the potatoes, nutmeg, and beef broth. Cover the pot and let it braise for fifteen to twenty minutes. Finally, add the meatballs once they are browned.
Serve the braised chicory with meatballs and potatoes in deep plates. Pour a few spoonfuls of the now delicious beef broth over it.
More surprising.endives
Regular readers will know it. Belgian endives are my and my families favorite, and this certainly in autumn. So you can find more surprising endive recipes in the following articles:
- Lukewarm chicory salad with figs.
- Chicory apple salad.
- Filled Belgian endives in prosciutto.
- Belgian endives and arugula with blood sausage.
- Belgian endives in Madeira sauce.
- Chicory leaves with smoked fish, apple and egg.
- Oven dish with chicory and leek.
- Chicory salad with autumn fruits.
If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.
toondebacker says
This brings me back to my childhood.