Belgian Meatballs in Liège Syrup Sauce

Beef · world favourite.

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

Method

1. Mix together — Make the meatballs Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
2. Serve — Shape into meatballs. Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.
3. Continue cooking — For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.
4. Heat the pan — Brown the meatballs Heat butter or oil in a large pan.
5. Continue cooking — Brown the meatballs on all sides until they have a nice crust.
6. Continue cooking — Remove them from the pan and set aside. Start the sauce
7. Add ingredients — In the same pan, melt 1 tbsp butter. Add the sliced onions and cook until soft and lightly caramelised.
8. Continue cooking — Sprinkle in the brown sugar and let it melt into the onions.
9. Add ingredients — Deglaze and add the stock Add the vinegar and scrape up all the browned bits from the pan.
10. Stir — Stir in the mustard and Liège syrup. Pour in the beef stock (and beer if using).
11. Stir — Add the bay leaf. Stir until the syrup dissolves and the sauce looks glossy.
12. Simmer — Simmer and adjust Return the meatballs to the pan.

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