Otherby TheMealDBBelgian Meatballs in Liège Syrup SauceKeep screen onSaveShareIngredients300g 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 23 done1Make the meatballs2Mix 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 meatballs6Heat 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 sauce10In 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 stock14Add 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 adjust20Return 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.Source: TheMealDB
