Belgian Meatballs in Liège Syrup Sauce

Name: Belgian Meatballs in Liège Syrup Sauce
Yield: 3
Ingredients: 1 tablespoon Butter; 1 Egg; 2 Onion; 1 clove Garlic; pinches Pepper; 2 tablespoons Mustard; pinches Salt; dashes Vegetable Oil; 300 g Ground Pork; 1 Bay Leaf; 300 g Ground Beef; 1 tablespoon Parsley; 1 tablespoon Brown Sugar; 1 cup Beef Stock; 2 tablespoons White Wine Vinegar; 4 tablespoons Breadcrumbs; 4 tablespoons Sirop De Liège; dashes Beer

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Contains allergens

LecheHuevosMostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 3 (estimated)

Nutrition facts

Protein27 %42 g
Carbs11 %18 g
Fat62 %43 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	632 kcal	146 kcal
Protein	42 g	9.7 g
Carbs	18 g	4.2 g
Fat	43 g	9.9 g

One serving is about 433 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty58/100
Recipe completeness40/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Belgium

Ingredients

1 tablespoon Butter
1 Egg
2 Onion (sliced)
1 clove Garlic (peeled crushed)
pinches Pepper
2 tablespoons Mustard
pinches Salt
dashes Vegetable Oil
300 g Ground Pork
1 Bay Leaf
300 g Ground Beef
1 tablespoon Parsley
1 tablespoon Brown Sugar
240 ml Beef StockOriginal: 1 cup
2 tablespoons White Wine Vinegar
4 tablespoons Breadcrumbs
4 tablespoons Sirop De Liège
dashes Beer

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Make the meatballs
Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.
Shape into meatballs. Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.
For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.
Brown the meatballs
Heat butter or oil in a large pan.
Brown the meatballs on all sides until they have a nice crust.
Remove them from the pan and set aside.
Start the sauce
In the same pan, melt 1 tbsp butter.
Add the sliced onions and cook until soft and lightly caramelised.
Sprinkle in the brown sugar and let it melt into the onions.
Deglaze and add the stock
Add the vinegar and scrape up all the browned bits from the pan.
Stir in the mustard and Liège syrup.
Pour in the beef stock (and beer if using).
Add the bay leaf.
Stir until the syrup dissolves and the sauce looks glossy.
Simmer and adjust
Return the meatballs to the pan.
Cover and simmer gently for 25–30 minutes (less if your meatballs are small, longer if they’re traditional large boulets). Stir occasionally and let the sauce thicken naturally.
Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth. The sauce should be sweet‑sour, rich, and velvety.
Serve with fries or mashed potatoes.