Balls in beer sauce: a Muziekgieterij favourite

Balletjes in biersaus - resultaat

This is a recipe we have presented several times to artists, but at Muziekgieterij we like it too! Meatballs in a double trappist sauce, that’s what makes every bourgondian’s heart beat faster. A recipe for the meatballs in beer sauce.

Ingredients

  • Good butter
  • 500g mince (we use half-and-half mince, as it is slightly fattier than minced beef)
  • 1 egg
  • 2 chunky onions
  • 2 sprigs of thyme
  • 1 sprig of rosemary
  • 3 sprigs of flat parsley
  • 1 bottle of good trappist double of choice
  • 3 dl veal stock (preferably home-made)
  • Maastricht or Liege syrup to taste
  • 2 tablespoons of mustard
  • Possibly some cornstarch or potato starch to thicken the sauce, if desired.

Here’s how you go about it

The meatballs

  1. Chop an onion as finely as possible, as well as the parsley. add these to a large bowl along with the mince, egg and a spoonful of mustard.
  2. Season further with salt and pepper, possibly some paprika or a touch of dried cumin or coriander.
  3. Briefly brown the balls in the butter and set aside.

The sauce

  1. For the sauce, fry the other onion in a pan with butter.
  2. Deglaze the onion with the beer and add the stock.
  3. Reduce with the spices and season with salt, pepper, mustard and syrup.
  4. Turn down the heat and add the meatballs. Let the meatballs cook gently in the sauce so that they absorb enough sauce. This is how they taste best!
  5. Serve the balls in beer sauce with dark bread and a matching beer.

Bon appetit!

Text: Chris Bruijnzeels Pictures: Alx Marks