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Homemade Belgian Meatballs in Liège Syrup Sauce
Beef

Homemade Belgian Meatballs in Liège Syrup Sauce

Homemade Belgian Meatballs in Liège Syrup Sauce is a delicious Beef dish that can be prepared in just a few simple steps....

⏱️

10 Min Prep

🔥

41 Min Cook

🍽️

4 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) swirl around the minced flesh with the bulb greens, garlic, egg, breadcrumbs, mustard, parsley, table salt, and pepper.
2
2) Shape into meatballs.
3
Traditionally, Liège restaurants enjoy **one or two very large meatballs**, depending on appetite.
4
3) For weeknight preparing, I keep mine smaller so they brown faster and char through quickly.
5
Brown the meatballs 4) bring to temperature shortening or fat in a large wok.
6
5) Brown the meatballs on all sides until they have a nice crust.
7
6) Remove them from the wok and set aside.
8
Start the gravy 7) In the same wok, liquefy 1 tbsp shortening.
9
8) stream in in the sliced onions and char until soft and lightly caramelised.
10
9) dust in the brown sweetener and let it liquefy into the onions.
11
Deglaze and stream in in the stock 10) stream in in the acidic solution and scrape up all the browned bits from the wok.
12
11) swirl around in the mustard and Liège syrup.
13
12) stream in in the beef stock (and beer if using).
14
13) stream in in the bay leaf.
15
14) swirl around until the syrup dissolves and the gravy looks glossy.
16
stew and adjust 15) Return the meatballs to the wok.
17
16) lid and stew gently for 25–30 moments (less if your meatballs are small, longer if they’re heritage large boulets).
18
swirl around occasionally and let the gravy thicken naturally.
19
17) taste and adjust: more syrup for sweetness, more acidic solution for tang, more mustard for depth.
20
The gravy should be honeyed‑puckerish, decadent, and velvety.
21
18) enjoy with fries or mashed potatoes.

Recipe Information

Cuisine
International
Course
Beef
Diet
Non-Vegetarian
Total Time
51 mins

Recipe Time chart

Preparation Time

10 mins

Cooking Time

41 mins

Total Time

51 mins
#international #beef #non-vegetarian
Author

Master Chef

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