Boulets à la liégeoise (Liège meatballs)

Instructions

1. Mix the minced meat with the chopped onion, beaten egg, breadcrumbs, parsley, salt, pepper and nutmeg. Knead until you have a smooth mixture.
2. Shape into meatballs about 4 cm across by rolling them between damp palms.
3. Melt the butter in a large casserole over medium heat and brown the meatballs on all sides, about 8 minutes. Set aside.
4. In the same pan, sauté the sliced onion until translucent, about 5 minutes.
5. Sprinkle with flour and stir for 1 minute, then gradually pour in the stock, whisking to avoid lumps.
6. Add the Liège syrup, vinegar and brown sugar, then return the meatballs to the sauce.
7. Cover and simmer gently for 30 minutes, stirring now and then, until the sauce thickens and the meat is cooked through.
8. Adjust the seasoning with salt and pepper, then serve piping hot with fries or potatoes.