Chouffard Meatballs

Ingredients:

For the meatballs

• 1.5kg of minced meat (3 types)
• 400g of stale bread
• 2 eggs
• 1 packet of breadcrumbs
• 1 chopped onions
• Salt, pepper & nutmeg

For the sauce

• 1 bottle of Chouffe
• 2 onions
• ½ pot of apple and pear syrup
• 1 tablespoon of mustard
• Salt, pepper, bay leaf & thyme
• Butter or oil
• Corn flour

Method:

The meatballs:

• Mix all the ingredients together.
• Roll into balls of +/- 120g.
• Seal them by deep-frying at 150°C.

The sauce:

• Lightly brown the onions for 5 minutes.
• Add all the other ingredients and leave to simmer for 30 minutes.
• Thicken the sauce with corn flour.

Suggestion:

Put the meatballs in the simmering sauce for a few moments before serving them with chips and a large glass of Chouffe.