Belgian Meatballs in Liège Syrup Sauce
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Ingredients
- 300g Minced Beef
- 300g Minced Pork
- 1 chopped Onion
- 1 clove peeled crushed Garlic
- 1 Egg
- 4 tablespoons Breadcrumbs
- 1 tablespoon Mustard
- 1 tablespoon Parsley
- Pinch Salt
- Pinch Pepper
- Splash Oil
- 2 sliced Onion
- 1 tablespoon Butter
- 1 tablespoon Brown Sugar
- 2 tablespoons White Wine Vinegar
- 2 tablespoons Mustard
- 4 tablespoons Sirop De Liège
- 1 cup Beef Stock
- 1 Bay Leaf
- Splash Beer
Instructions
- Make the meatballs
- Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
- Shape into meatballs. Traditionally, Liège restaurants serve one or two very large meatballs, depending on appetite.
- For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.
- Brown the meatballs
- Heat butter or oil in a large pan.
- Brown the meatballs on all sides until they have a nice crust.
- Remove them from the pan and set aside.
- Start the sauce
- In the same pan, melt 1 tbsp butter.
- Add the sliced onions and cook until soft and lightly caramelised.
- Sprinkle in the brown sugar and let it melt into the onions.
- Deglaze and add the stock
- Add the vinegar and scrape up all the browned bits from the pan.
- Stir in the mustard and Liège syrup.
- Pour in the beef stock (and beer if using).
- Add the bay leaf.
- Stir until the syrup dissolves and the sauce looks glossy.
- Simmer and adjust
- Return the meatballs to the pan.
- Cover and simmer gently for 25–30 minutes (less if your meatballs are small, longer if they’re traditional large boulets). Stir occasionally and let the sauce thicken naturally.
- Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth. The sauce should be sweet‑sour, rich, and velvety.
- Serve with fries or mashed potatoes.
Imported from TheMealDB (https://www.themealdb.com). Original: https://junedarville.com/belgian-meatballs.html