Dinner

Belgian Meatballs in Liège Syrup Sauce

Name: Belgian Meatballs in Liège Syrup Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 300g minced beef; 300g minced pork; 1 onion, chopped; 1 clove garlic, peeled and crushed; 1 egg; 4 tablespoons breadcrumbs; 1 tablespoon mustard; 1 tablespoon parsley; salt, Pinch; pepper, Pinch; oil, Splash; 2 onions, sliced; 1 tablespoon butter; 1 tablespoon brown sugar; 2 tablespoons white wine vinegar; 2 tablespoons mustard; 4 tablespoons Liège syrup; 1 cup beef stock; 1 bay leaf; beer, Splash

Tender beef and pork meatballs simmered in a glossy sweet-sour sauce of caramelized onions, Liège syrup, mustard, vinegar, and beef stock.

55 min
520 kcal

Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.

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Ingredients

For 4 servings

Steps

Step 1:
Mix the minced beef and pork with the chopped onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
Step 2:
Shape the mixture into meatballs. Traditionally, Liège restaurants serve one or two very large meatballs, depending on appetite.
Step 3:
For weeknight cooking, keep the meatballs smaller so they brown faster and cook through quickly.
Step 4:
Heat butter or oil in a large pan.
Step 5:
Brown the meatballs on all sides until they have a nice crust.
Step 6:
Remove the meatballs from the pan and set aside.
Step 7:
In the same pan, melt 1 tablespoon butter.
Step 8:
Add the sliced onions and cook until soft and lightly caramelized.
Step 9:
Sprinkle in the brown sugar and let it melt into the onions.
Step 10:
Add the vinegar and scrape up all the browned bits from the pan.
Step 11:
Stir in the mustard and Liège syrup.
Step 12:
Pour in the beef stock and beer, if using.
Step 13:
Add the bay leaf.
Step 14:
Stir until the syrup dissolves and the sauce looks glossy.
Step 15:
Return the meatballs to the pan.
Step 16:
Cover and simmer gently for 25–30 minutes; use less time for small meatballs and longer for traditional large boulets.
25–30 min
Step 17:
Stir occasionally and let the sauce thicken naturally.
Step 18:
Taste and adjust with more syrup for sweetness, more vinegar for tang, or more mustard for depth. The sauce should be sweet-sour, rich, and velvety.
Step 19:
Serve with fries or mashed potatoes.