Beer meatballs (boulets à la bière)

Instructions

1. Mix the ground meat, egg, breadcrumbs, a pinch of salt, pepper and thyme. Shape into meatballs about 4 cm wide.
2. Brown them in hot oil for 2 to 3 minutes on all sides, then set aside.
3. In the same pan, cook the sliced onions and chopped garlic for 5 minutes.
4. Sprinkle with flour, then deglaze with the beer and vinegar, scraping the bottom of the pan.
5. Add the mustard and sugar, then return the meatballs. Cover and simmer gently for 35 minutes, turning once.
6. Serve the meatballs coated in sauce, piping hot, with fries.