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Meatballs à la liégeoise

Ingredients: 

  • 1 jar of Didden onion chutney
  • 8 meatballs
  • 2 teaspoons of Sirop de Liège (fruit syrup)
  • 1 tablespoon of mustard
  • 2 bottles of dark beer (33 cl)
  • 25 cl water
  • 4 tablespoons of dried raisins, soaked in lukewarm water
  • 2 cloves, 1 sprig of thyme and 1 laurel leaf
  • 1 meat cube
  • 2 cloves of garlic
  • 1 tablespoon of vinegar
  • Salt and pepper
  • Starch

Preparation: 

  • Pour 1 bottle of beer and all other ingredients except for the meatballs in a large pot.
  • Leave to simmer for 20 min.
  • Add the second bottle of beer and season with salt and pepper.
  • If the sauce is too runny, add some starch.
  • Leave to simmer a second time for 20 min.
  • Add the meatballs and simmer for 20 to 30 min on low heat.
  • Serve with French fries.
Enjoy your meal!