Courtesy of the Embassy of Belgium in Japan
Ballekes au lambic/Ballekes met lambic (Meatballs with Lambic Beer Sauce)
Ingredients for 4 people:
- 350 g minced veal (or minced beef if veal unavailable)
- 100 g minced chicken
- 250 g minced pork
- 2 slices of white bread
- 25 cl lambic beer
- 20 cl olive oil
- 50 g butter
- 1 egg, slightly beaten
- salt, pepper, nutmeg
- 2 spoons of chopped parsley
- 1 shallot, 1 garlic clove, finely chopped
- 20 g all-purpose flour
- juice of half a lemon
- Cut the bread (using the inside of the loaf, without the crust) in small pieces and brown it with 4 spoons of beer. After a little while squeeze it to extract the remaining liquid.
- At the same time heat 2 spoons of olive oil in a non-stick wok, add 20gr butter and brown the finely chopped clove of garlic and the shallot until it becomes transparent.
- Bring 1 and 2 in a large bowl together with the three kinds of minced meat, the slightly beaten egg, salt, pepper and nutmeg. Mix well.
- Dip fingers in flour and shape 8 meatballs without compressing too much.
- Heat some olive oil and one spoon of butter in a heavy-bottomed saucepan. Place the meatballs, add the remainder of the beer, the 1/2 lemon juice and one pinch of caster sugar. Cover and simmer over low heat for about 30 min.
- Remove the meatballs with a slotted spoon, and keep warm under aluminum foil.
- Reduce the cooking juices by half over high heat. Transfer the remaining liquid in another bowl through a sieve. Off the heat, whisk the butter in and stir well to obtain a creamy sauce.
- Serve with roasted potatoes and a lettuce heart with a touch of vinegar.
Edited by: Rika Sakai & Robert Sakai-Irvine