Liege-style meatballs
Average
1 hr 30
Ingredients
4 p.
Recipe
1 hr 30
Preparation:
30 mins
|
Cooking:
1h 00
|
Marinating:
1
Dip the sliced bread in a little milk, then squeeze it dry. Mix the two meats, the bread, a chopped onion, the eggs, salt and pepper. Shape into eight large, very even meatballs.
2
Brown the meatballs on all sides in a large buttered frying pan. Set them aside. In the same pan, gently fry the remaining sliced onion for five minutes until golden.
3
Pour in the vinegar, the Sirop de Liège, and the stock. Add the bay leaf and raisins. Mix the flour with a little cold water, then stir it in to thicken the sauce.
4
Return the meatballs to the sauce. Cover and simmer on a low heat for 45 mins, turning halfway through. Serve piping hot, coated in sauce, with chips.
The classicThe essentialsDrizzleSupperMeat and poultry
