Having Company for Dinner? Serve Flemish Meatballs Over Egg Noodles
Beer Sauce
Hamburger Helper
Beer Makes it Special
If you have a pound of hamburger on hand and don't know what to do with it, this recipe is a lifesaver. Not only is it easy to make, it has a European taste to it, thanks to the Dijon mustard and beer. Fresh minced parsley makes it a culinary delight, and best of all, it is inexpensive to prepare.
The only trick about this dish is firmly forming the meatballs. The ingredients, of course, are probably already in your kitchen cupboard. Firmly squish the little balls so they are tight and snug in the palm of your hand. Once you have formed about sixteen, time to roll them around a bit in the flour.
The flour should be well coated, but not too thick. This flour run-off will help create a type of sauce from the butter, Dijon mustard and beer. It's really a lovely combination. For those who are wild about parsley, it could be browned in the skillet alongside the meatballs.
This was one of our beginning cooking dishes when we were kids. Both parents worked, so each of us learned how to make dinner. One of the things I like most about it is the result is extra-ordinary, with such ordinary items that are probably stocked in the refrigerator.
As a last minute menu item, it really fills the bill. Men love this dish. So do women! Enjoy!!
Shaping the balls
Meat Ball Tools
Cook Time
Ingredients
- 1 lb. lean ground beef, may be mixed with ground turkey or sausage
- 1 egg
- 3 Tablespoons beer, divided
- 1 tsp. salt
- 1/4 tsp. pepper, ground
- 1/4 tsp. thyme
- 1/2 tsp. minced parsley
- 2 tsp. minced onion
- about 1/2 cup flour
- SAUCE
- 2 T. Dijon mustard
- 3/4 cup beer
- 3 T. butter
A Side Dish of Egg Noodles
Flemish Meatballs
- Mix together all ingredients, using only 3T of beer and reserving the rest for cooking. Roll the meat into 16 evenly shaped balls. Roll the meatballs in a shallow plate filled with a layer of flour to evenly coat them.
- In a medium sized skillet, melt 3 T. butter taking care not to burn the butter. Now, brown the meatballs quickly and evenly on fairly high heat. Let the meatballs stay in one place for about five minutes, then gently loosen them with a spatula to brown evenly on all sides. They look much better if they remain intact throughout the cooking process.
- Mix the sauce ingredients together. Add a small amount of the remaining beer into 2 T. Dijon mustard until well blended, adding the remaining beer and pour into the skillet.
Browning the Meatballs
Nutritional Information for Flemish Meatballs
| Nutrition Facts | |
|---|---|
| Serving size: 4 meatballs | |
| Calories | 350 |
| Calories from Fat | 234 |
| % Daily Value * | |
| Fat 26 g | 40% |
| Saturated fat 18 g | 90% |
| Unsaturated fat 8 g | |
| Carbohydrates 20 g | 7% |
| Protein 74 g | 148% |
| Cholesterol 33 mg | 11% |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Food Combining Suggestions
The perfect combination is - Flemish meatballs on a bed of cooked noodles. Mix the sauce a little on the noodles.
On the side? A lovely green salad, especially with dark leaves like romaine, endive and other organic looking tidbits.
For dessert, I suggest a nice Nutmeg Cake, which can be prepared the same day or before. It's best served chilled, not hot out of the oven. It can be accompanied with a scoop of vanilla ice cream or a cup of black coffee.
Bon Appetit!
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