Liège meatballs

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Meatballs in a sweet-sour sauce of onions, stock and Liège syrup.

Serves: 4 people

Preparation time: 25 min

Ingredients

• ground beef and pork mix – 1 1/2 lb
• egg – 1
• breadcrumbs – 1/2 cup
• onion – 1, finely chopped
• parsley – 2 tbsp, chopped
• butter – 2 tbsp
• onions – 2, sliced
• beef stock – 2 cups
• Liège syrup or apple-pear syrup – 3 tbsp
• apple cider vinegar – 1 tbsp
• raisins – 2 tbsp
• flour – 1 tbsp
• salt – to taste
• black pepper – to taste

Method

1. Mix the minced meat with the egg, breadcrumbs, chopped onion, parsley, salt and pepper. Shape into large meatballs.
2. Brown the meatballs in 1 tablespoon of butter and set aside.
3. Cook the sliced onions in the remaining butter until soft and lightly colored.
4. Sprinkle in the flour, then add the stock, syrup, vinegar and raisins. Stir until smooth.
5. Return the meatballs to the pan and simmer for 25 minutes until cooked through and glazed with sauce.
6. Serve with fries, potatoes or bread.