Otherby TheMealDBBelgian Meatballs in Liège Syrup SauceServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+300g Minced Beef300g Minced Pork1 chopped Onion1 clove peeled crushed Garlic1 Egg4 tablespoons Breadcrumbs1 tablespoon Mustard1 tablespoon ParsleyPinch SaltPinch PepperSplash Oil2 sliced Onion1 tablespoon Butter1 tablespoon Brown Sugar2 tablespoons White Wine Vinegar2 tablespoons Mustard4 tablespoons Sirop De Liège1 cup Beef Stock1 Bay LeafSplash BeerStepsStep-by-step0 of 22 done1Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.2Shape into meatballs. Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.3For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.4Brown the meatballs5Heat butter or oil in a large pan.6Brown the meatballs on all sides until they have a nice crust.7Remove them from the pan and set aside.8Start the sauce9In the same pan, melt 1 tbsp butter.10Add the sliced onions and cook until soft and lightly caramelised.11Sprinkle in the brown sugar and let it melt into the onions.12Deglaze and add the stock13Add the vinegar and scrape up all the browned bits from the pan.14Stir in the mustard and Liège syrup.15Pour in the beef stock (and beer if using).16Add the bay leaf.17Stir until the syrup dissolves and the sauce looks glossy.18Simmer and adjust19Return the meatballs to the pan.20Cover 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.21Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth. The sauce should be sweet‑sour, rich, and velvety.22Serve with fries or mashed potatoes.NotesMake the meatballsSource: TheMealDB
