LIEGE MEATBALLS WITH CREAMY MASH
REGIONAL DISH
Liege meatballs are a classic of Walloon cuisine: juicy meatballs in a sweet and sour sauce made from onion, Liege syrup and vinegar. Rich, savoury and slightly caramelised in flavour, perfect with mash.
Made with
To get started
Short on time but want to whip up a quick meal? Ready-made Liege meatballs are available in several stores, and when combined with our mash they make for a tasty meal in just a few minutes. Prefer to make them yourself? Please find the recipe below (to serve 4)
For the meatballs
500 g mixed minced meat
1 egg
1 shallot (finely chopped)
2 tbsp breadcrumbs
2 tbsp milk
Salt, pepper, nutmeg
Knob of butter
For the sauce
2 large onions (in half rings)
1 knob of butter
1 tbsp flour
2 tbsp Liege syrup (or pear syrup)
1 tbsp vinegar (white wine or apple)
1 tbsp brown sugar
250 ml beef stock or water
1 bay leaf
Optional: a dash of brown beer (traditional: Piedbœuf or Leffe Brune)
Preparation
1. Prepare the meatballs. Mix the minced meat with egg, milk, breadcrumbs, shallot, pepper, salt and nutmeg. Shape into firm balls (about the size of a tennis ball).
2. Brown the meatballs in butter until golden all over. Remove from the pan and set aside.
3. Prepare the sauce. In the same pan, add a little butter, gently cook the onions until translucent. Sprinkle with flour and stir well. Then add syrup, vinegar, sugar, stock and bay leaf. Allow to reduce to a slightly syrupy sauce.
4. Return the meatballs to the sauce, cover, and simmer gently for 30 to 40 minutes. The sauce will become dark, thick and glossy.
5. Taste and season with additional pepper or syrup.
