| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 789 | 51g | 18g | 26g |
| sugars | fibre | protein | salt |
| 3g | 2g | 57g | 1.3g |
Why I Love Belgian Liege Meatballs
There’s something incredibly homely about a delicious serving of Liege Meatballs. This ancient Belgian dish feels like a warm, cosy, comforting hug during the chilly days of the winters. Despite being born and raised in a coastal town, with delectability of seafood readily at my fingertips, it’s sometimes these hearty European recipes that stir a beautiful sense of nostalgia and joy within my kitchen, sparking endless culinary adventures.
A Reverie of Rich Flavors
The diversity of flavors in a Liege Meatballs recipe always reminds of the delightful array of ingredients one can use to create a marvelous dish. You’ll find a play of subtle nutmeg and the pleasant-earthiness from the array of meats in there. The use of Belgian beer, such as Stella Artois, not only gives the recipe an authentic twist but adds a rich, buttery undertone that marries fabulously with the brown sugar and apple cider vinegar’s sweet-tartness. Trust me, these meatballs are a flavor explosion waiting to happen!
A Nod to The Masters
Though I can’t credit a specific inspirational chef for this recipe, I’d be remiss not to acknowledge the brilliant Belgian chefs, past and present, who’ve created and recreated this dish over generations. This recipe, in its essence, encapsulates a love of good food and bears testament to Flanders’ robust culinary tradition.
Of course, Liege Meatballs remind me of my own New England meatballs, cooking in a tangy cranberry sauce. I often serve it alongside traditional fries or mashed potatoes, drawing another parallel to our own Belgian friends who’re known for their love of potatoes!
So while the seas of Maine might be my first love, the charming rusticity and complexity of the Liege Meatballs prove that gastronomic love knows no boundaries. Whether you are an amateur cook or a professional chef, this Belgian classic will woo you, not just with its delightful taste but, with the passion, history, and love that is generously kneaded into each meatball.
What You’ll Need
- 1.5 pounds ground pork
- 1.5 pounds ground beef
- 1 large egg
- 1 cup bread crumbs
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons parsley, finely chopped
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons vegetable oil
- 1 cup beef broth
- 1 cup Belgian beer (ex. Stella Artois)
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 3 tablespoons cornstarch
- 3 tablespoons water
Method
Step One
In a large bowl, combine the ground pork, ground beef, egg, bread crumbs, nutmeg, salt, black pepper, chopped parsley, chopped onion, and minced garlic. Mix until well combined.
Step Two
Shape the mixture into small meatballs, about the size of a golf ball.
Step Three
Heat the vegetable oil in a large pan over medium-high heat. Add the meatballs, working in batches if necessary to avoid overcrowding the pan, and brown them on all sides. This should take about 10 minutes.
Step Four
Once the meatballs are browned, remove them from the pan and set them aside. In the same pan, add the beef broth, Belgian beer, brown sugar, and apple cider vinegar. Bring the mixture to a simmer.
Step Five
Return the meatballs to the pan, cover, and let them cook in the beer and broth mixture for about 20 minutes, or until they’re cooked through.
Step Six
In a small bowl, mix together the cornstarch and water to create a slurry. Stir this into the pan, and let the sauce thicken for about 2-3 minutes.
Step Seven
After the sauce has thickened, you can serve the Liege Meatballs with some of the sauce drizzled on top. Enjoy!
