Instruction

• Make the meatballs 1) Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper
• 2) Shape into meatballs
• Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite
• 3) For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly
• Brown the meatballs 4) Heat butter or oil in a large pan
• 5) Brown the meatballs on all sides until they have a nice crust
• 6) Remove them from the pan and set aside
• Start the sauce 7) In the same pan, melt 1 tbsp butter
• 8) Add the sliced onions and cook until soft and lightly caramelised
• 9) Sprinkle in the brown sugar and let it melt into the onions
• Deglaze and add the stock 10) Add the vinegar and scrape up all the browned bits from the pan
• 11) Stir in the mustard and Liège syrup
• 12) Pour in the beef stock (and beer if using)
• 13) Add the bay leaf
• 14) Stir until the syrup dissolves and the sauce looks glossy
• Simmer and adjust 15) Return the meatballs to the pan
• 16) 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
• 17) Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth
• The sauce should be sweet‑sour, rich, and velvety
• 18) Serve with fries or mashed potatoes