Belgian Meatballs

Boulets à la Liégeoise

Who makes the best meatballs in gravy with fries? The Belgians, that's who. This traditional Belgium meatball recipe is made with a mixture of pork and beef mince, cooked in a rich, dark sauce made from caramelized onions, dark beer and rendered fruits. Serve with Belgium Fries (frites) cooked in tallow and a dark Belgian beer. If you can't find a Belgian beer just grab a 6-pack of White Rabbit Dark Ale (available from most BWS and Dan Muphy stores).

This 100+ year old recipe is proof positive that using beef tallow isn't a recent fad. Tallow has been used for hundreds, thousands of years. It's good for you and tastes like freedom with fireworks for afters. Eating it will also make you sexier.

This recipe also calls for something called Sirop de Liège. It's a condensed syrup made from apples, pears and dates. You won't be able to buy it locally (unless you live in Belgium or France) but you can get it online. But if you want to make this dish right now, here's an Apple and Pear Syrup (Recipe HERE) that I made especially for this dish. Or if you're in a hurry, just use Apple Butter (but it's missing the pears and so isn't as sweet).

Ingredients

• for the meatballs:
• 2 Tbsp Beef Tallow
• 500g Beef Mince, lean
• 500g Pork Mince
• 4 Bread slices, crusts removed, soaked in milk
• 1 Onion, finely chopped
• 1 handful Parsley, fresh, finely chopped
• 2 Eggs
• 35g Panko Bread Crumbs
• Salt and Pepper, to taste
• Nutmeg, to taste
• for the sauce:
• 2 Tbsp Beef Tallow
• 3 Onions, halved and sliced
• 4 Thyme Sprigs, fresh
• 3 Tbsp Brown Sugar
• 1 Tbsp Red Wine Vinegar
• 330ml dark Belgium beer (or White Rabbit Dark Ale)
• 670ml Beef Stock, good quality (OXO cube for more flavour)
• 2 Tbsp Sirop de Liège (or Apple and Pear Syrup (Recipe HERE)
• 4 Cloves, whole
• 6 Juniper or Allspice Berries
• 2 Bay Leaves
• Sea Salt and Black pepper, freshly ground, to taste
• 20g Cornflour, whisked in a dash of water

Method

1. Preheat your oven to 200degC.
2. Lightly grease a roasting tray with beef tallow.
3. In a large mixing bowl, combine beef and pork mince, bread slices (soaked in milk), 1 onion, parsley, eggs and bread crumbs in a large mixing bowl.
4. Using your hands, massage and mix the meatball ingredients until you see stringy bits form in the meat when you pull it apart. Season well with salt, pepper and nutmeg.
5. Wet your hands and divide into 10 large meatballs and place evenly on the roasting tray. Bake for 35-40 minutes.
6. Meanwhile, let's start on the sauce: Heat 2 tablespoons of Beef Tallow in a deep dish, lidded frying pan on medium heat. Add the 3 onions and thyme and cook, stirring for 2 minutes until the onions begin to turn golden. Add the brown sugar and gently caramelize for a few minutes. De-glaze the pan with the red wine vinegar.
7. Add the beer and beef stock and bring to a boil. Reduce to a simmer and add the Sirop de Liège, cloves, berries and bay leaves. Simmer with the lid on for half an hour. Season to taste.
8. Add your cornflour/water mixture a few minutes before pouring over the meatballs. Garnish with parsley and serve with fries.