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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.
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