Beef
Belgian Meatballs in Liège Syrup Sauce Recipe At Home
Belgian Meatballs in Liège Syrup Sauce Recipe At Home is a delicious Beef dish that can be prepared in just a few simple steps....
⏱️
20 Min Prep
🔥
34 Min Cook
🍽️
3 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 flesh with the shallot, garlic, egg, breadcrumbs, mustard, parsley, seasoning, 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 crafting, I keep mine smaller so they brown faster and prepare through quickly.
5
Brown the meatballs
4) toasty margarine 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 gravy
7) In the same cooking vessel, thaw 1 tbsp margarine.
9
8) introduce the sliced onions and prepare until soft and lightly caramelised.
10
9) scatter in the brown sweetener and let it thaw into the onions.
11
Deglaze and introduce the stock
10) introduce the acidic solution and scrape up all the browned bits from the cooking vessel.
12
11) agitate in the mustard and Liège syrup.
13
12) stream in in the beef stock (and beer if using).
14
13) introduce the bay leaf.
15
14) agitate until the syrup dissolves and the gravy looks glossy.
16
low-boil and adjust
15) Return the meatballs to the cooking vessel.
17
16) wrap and low-boil gently for 25–30 moments (less if your meatballs are small, longer if they’re authentic large boulets).
18
agitate occasionally and let the gravy thicken naturally.
19
17) palate and adjust: more syrup for sweetness, more acidic solution for tang, more mustard for depth.
20
The gravy should be honeyed‑spirited, creamy, and velvety.
21
18) enjoy with fries or mashed potatoes.
Recipe Information
Cuisine
International
International
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
54 mins
54 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
34 minsTotal Time
54 minsMaster Chef
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