Beef
Traditional Belgian Meatballs in Liège Syrup Sauce Recipe
Traditional Belgian Meatballs in Liège Syrup Sauce Recipe is a delicious Beef dish that can be prepared in just a few simple steps....
⏱️
7 Min Prep
🔥
15 Min Cook
🍽️
6 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 shallot, garlic, egg, breadcrumbs, mustard, parsley, seasoning, 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 prepare through quickly.
5
Brown the meatballs
4) fiery up margarine or cooking oil in a large wok.
6
5) Brown the meatballs on all sides until they have a nice crust.
7
6) Remove them from the wok and set aside.
8
Start the coulis
7) In the same wok, thaw 1 tbsp margarine.
9
8) mix in the sliced onions and prepare until soft and lightly caramelised.
10
9) dust in the brown granulated sugar and let it thaw into the onions.
11
Deglaze and mix in the stock
10) mix in the acetic liquid and scrape up all the browned bits from the wok.
12
11) mix gently in the mustard and Liège syrup.
13
12) empty in the beef stock (and beer if using).
14
13) mix 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 wok.
17
16) seal and low-boil gently for 25–30 moments (less if your meatballs are small, longer if they’re old-school large boulets).
18
mix gently occasionally and let the coulis thicken naturally.
19
17) palate and adjust: more syrup for sweetness, more acetic liquid for tang, more mustard for depth.
20
The coulis should be nectarous‑acidic, creamy, 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
22 mins
22 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
15 minsTotal Time
22 minsMaster Chef
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