Belgian Meatballs

Meredith Bond

These are a typical Belgian food, which they actually call Liege Meatballs as they are made with a special ingredient called Sirop de Liege. It’s basically apples and pears reduced into a thick jam.


  • 2 small onions, diced
  • 1 Tbs flour
  • 2 Tbs sirop de Liege
  • 1 bay leaf
  • 1 tsp dried marjoram
  • 1 tsp dried thyme
  • 2 whole cloves
  • 1 33cl/12oz bottle brown beer
  • sea salt
  • ground pepper
  • 1 tsp vinegar
  • cooked meatballs (1 lb)


  1. fry onions in a little oil
  2. dust flour over onions, mixing well to incorporate
  3. Add beer (slowly so it doesn’t foam), spices and sirop de Liege.
  4. Simmer for about 20 minutes until thicker
  5. Add meatballs and simmer for another 15-20 minutes until sauce is thick.
  6. Serve hot with fries.

Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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