Boulets à la Liégeoise (Liège Meatballs in Sweet-Sour Sauce)

Instructions

1. Mix the beef, pork, grated onion, soaked bread (lightly squeezed), egg, parsley, salt, pepper and nutmeg in a bowl. Knead for a minute until the mixture holds together.
2. With wet hands, shape the mixture into 8 large balls, about the size of a tennis ball. Roll each lightly in flour.
3. Heat the oil in a large heavy pan over medium-high heat. Brown the meatballs for 6 to 8 minutes, turning, until browned all over. Move them to a plate.
4. In the same pan, melt the butter and cook the onions over medium heat for 12 minutes until deep golden. Stir in 1 tbsp flour and cook for 1 minute.
5. Whisk in the stock, syrup, vinegar and bay leaf, scraping up the browned bits from the pan. Bring to a simmer.
6. Return the meatballs to the pan, cover and simmer on low heat for 25 minutes, turning once, until cooked through (71°C/160°F).
7. Uncover and simmer for 5 to 10 minutes more until the sauce is glossy and coats a spoon. Adjust with a little more vinegar or syrup so it tastes sweet and sour.
8. Serve with fries or mashed potatoes and spoon the sauce over the top.

Tips

• Keep the meat mixture soft. The soaked bread keeps the meatballs tender, while too much kneading makes them tough.
• No apple and pear syrup? Use 3 tbsp dark brown sugar plus 1 tbsp unsweetened applesauce, then taste at the end and adjust the sweet and sour balance.