“À la Liégeoise” Meatballs

Preparation

  1. Mix the minced meat with the shallot, bread, parsley, egg, salt, pepper, and nutmeg, and form 8 meatballs.
  2. Heat the butter and brown the meatballs on each side, then remove them and place them on a plate.
  3. Deglaze the pan with vinegar and 1 tablespoon of syrup, let it evaporate by half, and add the onions, thyme, bay leaf, and marjoram.
  4. Place the meatballs on the bed of onions and pour water halfway up. Let it simmer for 20 minutes covered.
  5. Remove the meatballs to the plate with half of the onions, blend the sauce, and strain it.
  6. Add the “SIROP DE LIÈGE“ and raisins (if using), adjust the seasoning, and put the meatballs back into the sauce.
  7. Reheat before serving.

Ingredients for 4 people

Meatballs :

  • 500g of mixed pork-beef minced meat
  • 1 chopped shallot
  • 100g of bread soaked in milk
  • salt, pepper, and nutmeg
  • 1 tablespoon of chopped parsley
  • 1 whole egg

Sauce :

  • 50g of butter
  • 2 tablespoons of vinegar
  • 200g of sliced onions
  • thyme, bay leaf, and marjoram
  • 3 tablespoons of “SIROP DE LIÈGE“
  • 2 tablespoons of raisins (optional)