It seems, in Europe alone, many countries have their own special version of meatball dishes, from Swedish Meatballs to German Meatballs in brown or white sauce with capers, to Italian Meatballs in red sauce. I’ve long been fond of Belgian and Flemish cuisine and this is my take on a Flemish Carbonnade, but made with meatballs instead of cuts of beef, veal or pork. I call it MEATBALLS FLANDERS STYLE. Blue Moon is (honestly) one of my favorite beers, so it was a natural for me to “marry” it with this recipe. This dish is not only great for a “sit-down” dinner, but for a potluck or buffet as well, and can be doubled easily.