Belgian Meatballs in Liège Syrup Sauce
Savor the rich flavors of Belgian Meatballs in Liège Syrup Sauce, a comforting blend of savory and sweet.
These Belgian Meatballs are a delightful fusion of tender meatballs bathed in a velvety sauce made from Liège syrup. The perfect balance of sweetness and spice makes them irresistible, served with a side of crisp vegetables for a balanced meal.
Method
- 1
Make the meatballs
- 2
1) Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
- 3
2) Shape into meatballs. Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.
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3) For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.
- 5
Brown the meatballs
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4) Heat butter or oil in a large pan.
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5) Brown the meatballs on all sides until they have a nice crust.
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6) Remove them from the pan and set aside.
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Start the sauce
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7) In the same pan, melt 1 tbsp butter.
- 11
8) Add the sliced onions and cook until soft and lightly caramelised.
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9) Sprinkle in the brown sugar and let it melt into the onions.
- 13
Deglaze and add the stock
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10) Add the vinegar and scrape up all the browned bits from the pan.
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11) Stir in the mustard and Liège syrup.
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12) Pour in the beef stock (and beer if using).
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13) Add the bay leaf.
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14) Stir until the syrup dissolves and the sauce looks glossy.
- 19
Simmer and adjust
- 20
15) Return the meatballs to the pan.
FAQ
Is «Belgian Meatballs in Liège Syrup Sauce» gluten-free?
It may contain gluten — check the ingredients and pick gluten-free alternatives.
How many calories and carbs are in a serving of «Belgian Meatballs in Liège Syrup Sauce»?
One serving has 801 kcal, 23.9 g carbs, 49.1 g protein and 53.2 g fat. The recipe makes 4 servings.
Is «Belgian Meatballs in Liège Syrup Sauce» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: умеренная. This is not medical advice — with GDM, check with your doctor and glucose meter.