Ingredients
- Minced Beef (300g)
- Minced Pork (300g)
- Onion (3 (1 chopped, 2 sliced))
- Garlic (1 clove (peeled, crushed))
- Egg (1)
- Breadcrumbs (4 tablespoons)
- Mustard (3 tablespoons)
- Parsley (1 tablespoon)
- Salt (Pinch)
- Pepper (Pinch)
- Oil (Splash)
- Butter (1 tablespoon)
- Brown Sugar (1 tablespoon)
- White Wine Vinegar (2 tablespoons)
- Sirop De Liège (4 tablespoons)
- Beef Stock (1 cup)
- Bay Leaf (1)
- Beer (Splash)
Instructions
Steps
- In a large bowl, combine minced beef, minced pork, chopped onion, crushed garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper. Mix well.
- Shape the mixture into meatballs. For a traditional serving, make them large; for quicker cooking, keep them smaller.
- Heat oil or butter in a large pan over medium heat.
- Add the meatballs to the pan and brown them evenly on all sides until they have a nice crust.
- Once browned, remove the meatballs from the pan and set aside.
- In the same pan, melt 1 tablespoon of butter.
- Add the sliced onions and cook until they become soft and lightly caramelized.
- Sprinkle in brown sugar and allow it to melt into the onions.
- Deglaze the pan by adding white wine vinegar, scraping up any browned bits from the bottom.
- Stir in mustard and Liège syrup, combining well.
- Pour in beef stock (and beer if using) and add the bay leaf.
- Mix until the syrup is fully dissolved and the sauce has a glossy appearance.
- Return the meatballs to the pan, cover, and let them simmer gently for 25-30 minutes, stirring occasionally to thicken the sauce.
- Adjust the taste of the sauce as needed: add more syrup for sweetness, more vinegar for tanginess, and extra mustard for depth. The final sauce should be sweet-sour, rich, and velvety.
- Serve the meatballs with fries or mashed potatoes for a complete meal.