Belgian Meatballs in Liège Syrup Sauce
115 min · Serves 6 · By TheMealDB Import
- High Protein
- Beef
- Dinner
Beef
Adapted from junedarville.com
Ingredients
For 6 servings
- 300 gMinced Beef
- 300 gMinced Pork
- 1 choppedOnion
- 1 clove peeled crushedGarlic
- 1 Egg
- 4 tablespoonsBreadcrumbs
- 1 tablespoonMustard
- 1 tablespoonParsley
- 1 PinchSalt
- 1 PinchPepper
- 1 SplashOil
- 1 tablespoonButter
- 1 tablespoonBrown Sugar
- 2 tablespoonsWhite Wine Vinegar
- 4 tablespoonsSirop De Liège
- 1 cupBeef Stock
- 1 Bay Leaf
- 1 SplashBeer
Method
Prep 25 min · Cook 90 min
- 1Make the meatballs
- 2Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
- 3Shape into meatballs. Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.
- 4For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.
- 5Brown the meatballs
- 6Heat butter or oil in a large pan.
- 7Brown the meatballs on all sides until they have a nice crust.
- 8Remove them from the pan and set aside.
- 9Start the sauce
- 10In the same pan, melt 1 tbsp butter.
- 11Add the sliced onions and cook until soft and lightly caramelised.
- 12Sprinkle in the brown sugar and let it melt into the onions.
- 13Deglaze and add the stock
- 14Add the vinegar and scrape up all the browned bits from the pan.
- 15Stir in the mustard and Liège syrup.
- 16Pour in the beef stock (and beer if using).
- 17Add the bay leaf.
- 18Stir until the syrup dissolves and the sauce looks glossy.
- 19Simmer and adjust
- 20Return the meatballs to the pan.
- 21Cover 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.
- 22Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth. The sauce should be sweet‑sour, rich, and velvety.
- 23Serve with fries or mashed potatoes.