Meatballs (Belgian Boulets à la Liégeoise)

Belgian Boulets à la Liégeoise (from the Liége region) are meatballs made with beef and pork mince, form into large meatballs and baked in the oven. The gravy is made separately and consists of onions, fresh thyme, a good quality beef stock and some Belgian brown beer (of course). The gravy is thick and fruity, ideal for dipping fries into. Although this recipe is a classic Belgian dish, there are as many different ways to make it as there are families. Everyone has their own style.

Meatballs:
lean ground beef (300 g)
ground pork (700 g)
4 slices bread, crusts removed, soaked in milk
1 onion, finely chopped
1 large handful fresh parsley, finely chopped
2 eggs
dried breadcrumbs (25 g)
sea salt
black pepper, freshly ground
nutmeg, freshly ground

Sauce:
2 Tbsp. rapeseed oil or drippings from the meatball pan
3 onions, halved and sliced
4 thyme sprigs, leaves only
3 Tbsp. dark muscovado sugar
1 tsp. red wine vinegar
dark Belgium beer (330 mL)
beef stock (670 mL)
2 Tbsp. sirop de liége or pure honey
4 whole cloves
6 juniper berries
2 bay leaves
sea salt
black pepper, freshly ground
cornstarch/cornflour, dissolved in a bit of cold water (20 g)

Preheat your oven to 400°F (200°C, Gas Mark 6) and lightly grease a roasting tray with beef drippings.

Put all the ingredients for the meatballs into a large bowl and, using your hands, combine well.

Measure out 10-12 meatballs weighing approximately 120 g each and place onto the roasting tray.

Bake for 35-40 minutes.

Meanwhile, heat the rapeseed oil in a saucepan and cook the onions with the thyme leaves for a few minutes until they begin to change colour. Add the dark muscovado sugar, stirring to caramelise the onions.

Deglaze the pan with the red wine vinegar and then add the Belgium beer and the beef stock.

Bring to the boil and add the sirop de liége, cloves, juniper berries and bay leaves. Season to taste. Cover and simmer for 30 minutes.

During the final five minutes of cooking add the cornflour dissolved in some water to thicken the sauce.

Add the meatballs and serve with frites, salad and a good Belgium beer.

Makes 4-6 servings.

Cook's Notes: Sirop de Liège is a Belgian jam or jelly-like spread made of evaporated fruit juices. Apple and pear juices are used, and date or other fruit juices can be used as well. It could be considered a form of apple butter, or a syrup, albeit a soft, solid syrup. A good substitute would be pure honey.