Belgium
Belgian Meatballs in Liège Syrup Sauce
Belgian Meatballs in Liège Syrup Sauce is a Beef recipe.
Loading kitchen…
Loading…
Keep cooking
Recipes from the same place, or built on the same ingredients.
Belgium
Belgian Meatballs in Liège Syrup Sauce is a Beef recipe.
Loading kitchen…
Tips, changes and questions from people who cooked this recipe.
Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Stirring spoon · Potato masher · Frying pan
7 clear steps
Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
Shape into meatballs. Traditionally, Liège restaurants serve one or two very large meatballs, depending on appetite. For weeknight cooking, keep them smaller (about 5cm / 2in) so they brown faster and cook through quickly.
Heat butter or oil in a large pan over medium-high heat. Brown the meatballs on all sides for 6–8 minutes until they have a nice crust; they finish cooking in the sauce. Remove them from the pan and set aside.
In the same pan, melt 1 tbsp butter over medium heat. Add the sliced onions and cook, stirring often, for 10–12 minutes until soft and lightly caramelised. Sprinkle in the brown sugar and let it melt into the onions, about 1 minute.
Add the vinegar and scrape up all the browned bits from the pan. Stir in the mustard and Liège syrup, pour in the beef stock (and beer if using) and add the bay leaf. Stir until the syrup dissolves and the sauce looks glossy.
Return the meatballs to the pan. Cover and simmer gently over low heat for 25–30 minutes (less if your meatballs are small, longer for traditional large boulets), stirring occasionally, until the sauce thickens and the centre of a meatball reaches 71°C (160°F) with no pink remaining.
Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth. The sauce should be sweet-sour, rich, and velvety. Remove the bay leaf and serve with fries or mashed potatoes.
Recipes from the same place, or built on the same ingredients.
