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Meatballs with Liege syrup - Candy Delhalle

Preparation time:
45 minutes

Ingredients (for 4 people):

  • 800 g minced pork
  • 1 egg
  • 1 shallot, chopped
  • 50 g breadcrumbs
  • 1 large onion, chopped
  • 4 tbsp Liege syrup
  • 200 ml meat stock
  • Butter, for frying
  • 1-2 tbsp dark sauce thickener


1. Mix the minced meat with the egg, shallot, salt and pepper and enough breadcrumbs to roll them into firm balls. Wet your hands (so the minced meat does not stick too much) and roll ping-pong-sized balls. Roll the balls in the flour.

2. Fry the meatballs all around in some butter. Add the sliced onion and stir-fry until it starts to brown nicely. Deglaze with the stock and add the Sirop de Liège. Reduce the sauce over low heat and check whether the meatballs are cooked.

3. Season to taste with salt and pepper. Thicken the sauce with some dark instant sauce thickener (or flour or cornstarch) if necessary. Serve with potatoes and a small salad on the side.