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