1 - Make the meatballs 1) Mix the minced meat with the onion, garlic, egg, breadcrumbs, mustard, parsley, salt, and pepper.

2 - 2) Shape into meatballs.

3 - Traditionally, Liège restaurants serve **one or two very large meatballs**, depending on appetite.

4 - 3) For weeknight cooking, I keep mine smaller so they brown faster and cook through quickly.

5 - Brown the meatballs 4) Heat butter or oil in a large pan.

6 - 5) Brown the meatballs on all sides until they have a nice crust.

7 - 6) Remove them from the pan and set aside.

8 - Start the sauce 7) In the same pan, melt 1 tbsp butter.

9 - 8) Add the sliced onions and cook until soft and lightly caramelised.

10 - 9) Sprinkle in the brown sugar and let it melt into the onions.

11 - Deglaze and add the stock 10) Add the vinegar and scrape up all the browned bits from the pan.

12 - 11) Stir in the mustard and Liège syrup.

13 - 12) Pour in the beef stock (and beer if using).

14 - 13) Add the bay leaf.

15 - 14) Stir until the syrup dissolves and the sauce looks glossy.

16 - Simmer and adjust 15) Return the meatballs to the pan.

17 - 16) Cover and simmer gently for 25–30 minutes (less if your meatballs are small, longer if they’re traditional large boulets).

18 - Stir occasionally and let the sauce thicken naturally.

19 - 17) Taste and adjust: more syrup for sweetness, more vinegar for tang, more mustard for depth.

20 - The sauce should be sweet‑sour, rich, and velvety.

21 - 18) Serve with fries or mashed potatoes.