Les Balekes Ou Fricadelles (Forcemeat Balls)

This is another very popular Belgian dish, and the liking for it is shared by both the WALLONS and the FLEMISH. Left over meat is sometimes used by the economical Belgian housewife, but the FRICADELLES are far better when done with uncooked meat.

Mince 2 lbs. of fresh pork very finely and add 2 chopped shallots, previously browned in butter.
Put the meat in a bowl and mix with 1/2 lb. of bread soaked in milk.
Season with salt, pepper, and little nutmeg.
Add 6 tablespoons of white wine, the yolks of 3 eggs, mix well, and finally add the white of eggs beaten to a stiff froth.
Shape into small balls, roll in flour, and cook to a light golden color in a little lard or butter, adding a few pickling onions, and browning these at the same time.
Cover the meat balls with either STOCK, white wine, or with a light beer, put in a bouquet of mixed herbs, a little chopped garlic, season with more salt and pepper, and add a few peeled potatoes.
Cover, and simmer till the potatoes are cooked.
Put the contents of the saucepan on a hot dish and sprinkle chopped parsley over the whole.

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