-
1
Mix and Shape the Meatballs
15 Mins • Hands On
Room temperature, about 20°C (68°F)
Squeeze the soaked bread dry and put it in a large bowl with the beef, pork, eggs, chopped onion, parsley, salt, pepper and nutmeg. Mix with your hands just until combined — do not overwork it or the meatballs turn tough. Shape into 8 large balls, about the size of a tennis ball, and roll each lightly in the breadcrumbs.
Overmixed mince makes hard meatballs; stop as soon as the mixture holds together.
Done when: Meatballs are even, firm and smooth, with no cracks.
-
2
Brown the Meatballs
10 Mins • Hands On
Medium-high heat, pan about 190°C (375°F)
Melt half the butter in a wide, heavy pan over medium-high heat. Brown the meatballs on all sides, about 8–10 minutes, turning gently with two spoons. They do not need to be cooked through yet — they will finish in the sauce. Lift them out to a plate.
Brown in two batches if the pan is crowded, so they sear instead of steam.
Done when: Meatballs are browned all over with a crisp crumb coating.
-
3
Caramelise the Onions
10 Mins • Hands On
Medium heat, about 160°C (320°F)
Lower the heat, add the rest of the butter and the sliced onions, and cook for 8–10 minutes until soft and golden. Sprinkle over the brown sugar and stir until it melts and the onions turn a light caramel colour.
Let the sugar caramelise gently; burnt sugar turns bitter and cannot be fixed.
Done when: Onions are soft, golden and sweet-smelling, with the sugar dissolved.
-
4
Build the Sweet-Sour Sauce
5 Mins • Hands On
Medium heat, simmer about 95°C (203°F)
Pour in the vinegar — it will hiss — then the beer and the stock. Stir in the sirop de Liège, bay leaves and cloves, scraping the browned bits off the bottom of the pan. Bring to a gentle simmer.
Scrape the pan well; those browned bits are the deepest flavour in the sauce.
Done when: Sauce is dark, glossy and smells sweet-sour, with no raw vinegar edge.
-
5
Simmer the Meatballs in the Sauce
25 Mins • Mostly Hands Off
Low heat, gentle simmer about 95°C (203°F)
Nestle the meatballs back into the sauce with the raisins. Cover and simmer gently for 20–25 minutes, turning the meatballs once, until they are cooked right through — 71°C (160°F) in the centre, with no pink remaining. If the sauce is thin, stir in the dissolved cornstarch and simmer 2 minutes more.
Cut the biggest meatball open to check — ground meat must be cooked all the way through.
Done when: Meatballs are cooked through to 71°C (160°F) and the sauce coats a spoon.
auto_awesome Finishing Touches & Plating
Rest the meatballs in the sauce for 5 minutes off the heat, then serve two per person, spooning the sauce and raisins generously over the top.
Belgium
1h
