Liège Meatballs

Serves 4

- 2 shallots, 1 onion
- 2 twigs of thyme
- 2 bay leaves
- 100g of Sirop de Liège
- 2 tablespoons raisins
- 2 tablespoons red wine vinegar
- 2 slices of fresh bread
- 600g pork/veal mince
- 10cl brown ale
- Salt
- Freshly ground black pepper
- 500g Bintje potatoes
- 20cl crème fraîche
- 10cl chicken broth
- 100g butter


  1. Clean and carve the shallots.
  2. Mix the minced meat with the insides of the bread.
  3. Add shallots, thyme, salt and pepper.
  4. Roll meatballs and brown them in a frying pan.
  5. Brown the chopped onion in an oiled saucepan.
  6. Deglaze with the red wine vinegar, add the beer, 2 large tablespoons of Sirop de Liège and then add the raisins.
  7. Add the golden-brown meatballs to the sauce, stir in the bay leaves and let it cook gently in a covered saucepan for about 25 minutes.
  8. Serve with chips or potato mash and butter.

Les ribs de porc
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