Can I make the Liège meatballs without celeriac puree or endive salad?

Yes, you can also serve the Liège meatballs with, for example, mashed potatoes and vegetables of your choice.

Can I make the Liège meatballs without vinegar?

Yes, if you don't want to use vinegar, you can omit it or replace it with, for example, lemon juice.

What is a nice drink to have with these Liège meatballs with celeriac puree and endive salad?

A Belgian beer like a dubbel or a brown beer goes well.

Liège meatballs with celeriac puree and endive salad

Name: Liège meatballs with celeriac puree and endive salad
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: Meatballs; 800 g mixed minced meat; 1 bunch curly parsley; 2 cloves garlic; 1 shallot; 70 g white bread without crust; 100 ml milk; 1 egg; Pepper and salt; Sauce; 1 tbsp butter; 2 large onions; Thyme &amp; bay leaf; 1 tbsp flour; 1 tbsp mustard; 1 tsp vinegar; 2 tbsp Liège syrup; 500 ml chicken or veal stock; Pepper and salt; Serve with celeriac puree and endive salad

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A delicious bistro classic: Liège meatballs in sauce with celeriac puree and an endive salad served with mayonnaise. To the recipe!

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Ingredients

What do you need?

Quantity: 4P

Meatballs
800 g mixed minced meat
1 bunch curly parsley
2 cloves garlic
1 shallot
70 g white bread without crust
100 ml milk
1 egg
Pepper and salt

Sauce
1 tbsp butter
2 large onions
Thyme & bay leaf
1 tbsp flour
1 tbsp mustard
1 tsp vinegar
2 tbsp Liège syrup
500 ml chicken or veal stock
Pepper and salt

Serve with celeriac puree and endive salad

Meatballs
800 g mixed minced meat
1 bunch curly parsley
2 cloves garlic
1 shallot
70 g white bread without crust
100 ml milk
1 egg
Pepper and salt

Sauce
1 tbsp butter
2 large onions
Thyme & bay leaf
1 tbsp flour
1 tbsp mustard
1 tsp vinegar
2 tbsp Liège syrup
500 ml chicken or veal stock
Pepper and salt

Serve with celeriac puree and endive salad

Preparation method

How do you make this?

Cut the crust off the bread and soak the crumb in milk.

Peel the garlic and shallot, grate the garlic and finely chop the shallot and add to the minced meat.

Finely chop the parsley, add it along with pepper and salt, the egg, and the squeezed crumb to the minced meat.

Form balls the size of a ping pong ball and brown them nicely all around in a large pot, scoop them out and add the finely sliced onion rings, let them sauté until nicely colored, add an extra piece of butter if the mixture is too dry.

Add the flour, mix until you can no longer see it, and deglaze with half of the stock, stirring well. Now add mustard, vinegar, syrup, and the rest of the stock, season with pepper and salt.

Let it reduce for 2 minutes and add the browned meatballs back in, put the lid on and let it simmer gently for 10 minutes.

Serve with the puree and salad.