Beef
Easy Belgian Meatballs in Liège Syrup Sauce Recipe
Easy Belgian Meatballs in Liège Syrup Sauce Recipe is a delicious Beef dish that can be prepared in just a few simple steps....
⏱️
13 Min Prep
🔥
24 Min Cook
🍽️
5 Servings
🥗
Non-Vegetarian
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
1
Make the meatballs
1) whiz the minced protein with the shallot, garlic, egg, breadcrumbs, mustard, parsley, table salt, and pepper.
2
2) Shape into meatballs.
3
Traditionally, Liège restaurants offer **one or two very large meatballs**, depending on appetite.
4
3) For weeknight crafting, I keep mine smaller so they brown faster and bubble gently through quickly.
5
Brown the meatballs
4) bring to temperature shortening or cooking oil in a large pot.
6
5) Brown the meatballs on all sides until they have a nice crust.
7
6) Remove them from the pot and set aside.
8
Start the coulis
7) In the same pot, liquefy 1 tbsp shortening.
9
8) transfer in the sliced onions and bubble gently until soft and lightly caramelised.
10
9) scatter in the brown sweetener and let it liquefy into the onions.
11
Deglaze and transfer in the stock
10) transfer in the acetic liquid and scrape up all the browned bits from the pot.
12
11) swirl around in the mustard and Liège syrup.
13
12) transfer in the beef stock (and beer if using).
14
13) transfer in the bay leaf.
15
14) swirl around until the syrup dissolves and the coulis looks glossy.
16
bubble gently and adjust
15) Return the meatballs to the pot.
17
16) lid and bubble gently gently for 25–30 mins (less if your meatballs are small, longer if they’re authentic large boulets).
18
swirl around occasionally and let the coulis thicken naturally.
19
17) non-nectarous profile and adjust: more syrup for sweetness, more acetic liquid for tang, more mustard for depth.
20
The coulis should be nectarous‑acidic, heavy, and velvety.
21
18) offer with fries or mashed potatoes.
Recipe Information
Cuisine
International
International
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
37 mins
37 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
24 minsTotal Time
37 minsMaster Chef
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