Beef
How To Make Belgian Meatballs in Liège Syrup Sauce
Learn how to prepare How To Make Belgian Meatballs in Liège Syrup Sauce with this simple recipe. Perfect for Beef and ideal for International lovers....
⏱️
6 Min Prep
🔥
35 Min Cook
🍽️
5 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) toss together the minced protein with the shallot, garlic, egg, breadcrumbs, mustard, parsley, table salt, and pepper.
2
2) Shape into meatballs.
3
Traditionally, Liège restaurants offer **one or two very large meatballs**, depending on appetite.
4
3) For weeknight making, I keep mine smaller so they brown faster and bring to temperature through quickly.
5
Brown the meatballs
4) bring to temperature dairy spread or fat 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 dairy spread.
9
8) empty in the sliced onions and bring to temperature until soft and lightly caramelised.
10
9) scatter in the brown sweetener and let it thaw into the onions.
11
Deglaze and empty in the stock
10) empty in the acidic solution and scrape up all the browned bits from the cooking vessel.
12
11) swirl around in the mustard and Liège syrup.
13
12) empty in the beef stock (and beer if using).
14
13) empty in the bay leaf.
15
14) swirl around until the syrup dissolves and the gravy looks glossy.
16
low-boil and adjust
15) Return the meatballs to the cooking vessel.
17
16) put a lid on and low-boil gently for 25–30 mins (less if your meatballs are small, longer if they’re classic large boulets).
18
swirl around occasionally and let the gravy thicken naturally.
19
17) non-honeyed profile and adjust: more syrup for sweetness, more acidic solution for tang, more mustard for depth.
20
The gravy should be honeyed‑tart, heavy, and velvety.
21
18) offer with fries or mashed potatoes.
Recipe Information
Cuisine
International
International
Course
Beef
Beef
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
41 mins
41 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
35 minsTotal Time
41 minsMaster Chef
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