Meatballs with Liége Syrup

Prep Time 15 minutes
Cook Time 1 hours
Servings 8 Servings
Cuts ground porksausage

Ingredients

Before we get cooking, here’s everything you need. Check items off as you go — at home or in the store.

Directions

In a bowl combine ground pork and fresh sausage. Add eggs, breadcrumbs, first amount of onions, and parsley. Mix until ingredients are evenly distributed. Divide mixture into ¼ cup portions. Roll into meatballs and dredge in first amount of flour.
Heat first amount of butter in a skillet over medium heat. Sear meatballs in batches until browns on all sides. Remove from pan and set aside.
Add second amount of butter to pan. Once melted add second amount of onions and reduce heat to medium low. Cook, stirring occasionally, until onions have caramelized. Add brown sugar and thyme and cook until sugar has melted. Dust with second amount of flour and stir until fully incorporated. Add liège syrup and cider vinegar and stir to combine.
Whisk in stock and add bay leaves. Bring mixture to a boil, then reduce heat to low and simmer until thickened, about 20 minutes. Add meatballs and continue to simmer until meatballs reach an internal temperature of 165°F.
Remove bay leaves and serve meatballs hot with sauce and French fries if desired.

NOTE: Fresh breadcrumbs can be made by removing crust from slices of white bread and pulsed in a food processor. Roughly 4 slices of bread should yield ½ cup.

*Ground pork is safe to eat when cooked to 160 degrees.