Beef
Belgian Meatballs in Liège Syrup Sauce
Ingredients
- Minced Beef10½ oz
- Minced Pork10½ oz
- Onion1 chopped
- Garlic1 clove peeled crushed
- Egg1
- Breadcrumbs4 tablespoons
- Mustard1 tablespoon
- Parsley1 tablespoon
- SaltPinch
- PepperPinch
- OilSplash
- Onion2 sliced
- Butter1 tablespoon
- Brown Sugar1 tablespoon
- White Wine Vinegar2 tablespoons
- Mustard2 tablespoons
- Sirop De Liège4 tablespoons
- Beef Stock1 cup
- Bay Leaf1
- BeerSplash
Instructions
- 1
Make the meatballs
- 2
Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
- 3
Shape into meatballs.
- 4
Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.
- 5
For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.
- 6
Brown the meatballs
- 7
Heat butter or oil in a large pan.
- 8
Brown the meatballs on all sides until they have a nice crust.
- 9
Remove them from the pan and set aside.
- 10
Start the sauce
- 11
In the same pan, melt 1 tbsp butter.
- 12
Add the sliced onions and cook until soft and lightly caramelised.
- 13
Sprinkle in the brown sugar and let it melt into the onions.
- 14
Deglaze and add the stock
- 15
Add the vinegar and scrape up all the browned bits from the pan.
- 16
Stir in the mustard and Liège syrup.
- 17
Pour in the beef stock (and beer if using).
- 18
Add the bay leaf.
- 19
Stir until the syrup dissolves and the sauce looks glossy.
- 20
Simmer and adjust
- 21
Return the meatballs to the pan.
- 22
Cover and simmer gently for 25–30 minutes (less if your meatballs are small, longer if they’re traditional large boulets).
- 23
Stir occasionally and let the sauce thicken naturally.
- 24
Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth.
- 25
The sauce should be sweet‑sour, rich, and velvety.
- 26
Serve with fries or mashed potatoes.
Nutrition
Nutrition info for this recipe is coming soon.
