Liège-style Meatballs Recipe

Slice the onions and sweat them in a pot with a tablespoon of oil. Season the mixture with salt.

Deglaze with beer and reduce the liquid by half. Add the vegetable stock and 100 g of syrup.

Place the meatballs in a dish and bake in a preheated oven at 170°C for 10 minutes.

Chop the chives finely.

Check the consistency of the sauce and thicken it with potato starch if necessary. Add the spoonful of mustard off the heat.

To finish, distribute the vegetable balls in your plates, cover with sauce, and sprinkle with fried onions and chives.