Boulets à la Liégeoise - Belgium Meatballs

Step 1

Preheat your oven to 200 C and lightly grease a roasting tray with beef dripping.

Step 2

Put all the ingredients for the meatballs into a large bowl and, using your hands, combine well.

Step 3

Measure out 10-12 meatballs weighing approximately 120 grams each and place into the roasting tray.

Step 4

Bake for 35-40 minutes.

Step 5

Meanwhile, heat the rapeseed oil in the bowl of your Redmond Multicooker using the FRY > VEGETABLE setting.

Step 6

Cook the onions with the thyme leaves for a few minutes until they begin to change colour and add the dark muscovado sugar, stirring to caramelise the onions.

Step 7

Deglaze the pan with the red wine vinegar and then add the Belgium beer and the beef stock.

Step 8

Bring to the boil and add the apple spread, cloves, juniper berries and bay leaves. Season to taste.

Step 9

Select COOK and set the timer for 30 minutes. Leave the gravy to simmer with the lid down.

Step 10

During the final five minutes of cooking add the cornflour dissolved in some water to thicken the sauce.

Step 11

Add the meatballs and serve with frites, salad and a good Belgium beer.