A delicious beef recipe to enjoy at home. Make the meatballs 1) Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper. Shape into meatballs. Traditionally, Liège restaurants serve **one or…
SALTAR A:
mostrar
A delicious beef recipe to enjoy at home. Make the meatballs 1) Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper. Shape into meatballs. Traditionally, Liège restaurants serve **one or...
How to easily make Belgian Meatballs in Liège Syrup Sauce?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Belgian Meatballs in Liège Syrup Sauce
A delicious beef recipe to enjoy at home. Make the meatballs 1) Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper. Shape into meatballs. Traditionally, Liège restaurants serve **one or...
Ingredientes
- 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
Instrucciones
- Make the meatballs 1) Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
- Shape into meatballs. Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.
- For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.
- Brown the meatballs 4) Heat butter or oil in a large pan.
- Brown the meatballs on all sides until they have a nice crust.
- Remove them from the pan and set aside.
- Start the sauce 7) In the same pan, melt 1 tbsp butter.
- Add the sliced onions and cook until soft and lightly caramelised.
- Sprinkle in the brown sugar and let it melt into the onions.
- Deglaze and add the stock 10) Add the vinegar and scrape up all the browned bits from the pan.
- Stir in the mustard and Liège syrup.
- Pour in the beef stock (and beer if using).
- Add the bay leaf.
- Stir until the syrup dissolves and the sauce looks glossy.
- Simmer and adjust 15) Return the meatballs to the pan.
- Cover 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.
- Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth. The sauce should be sweet‑sour, rich, and velvety.
- Serve with fries or mashed potatoes.
Preparaste esta receta?Califica esta receta y deja un comentario
Additional tips for your Belgian Meatballs in Liège Syrup Sauce
Feel free to experiment with different spices or side dishes to give your personal touch to this recipe. If you liked it, don’t forget to share it and leave us a comment telling us how it turned out!
