Ingredients

The following ingredients have 4 Servings
  • 300 grams lean beef mince
  • 700 grams pork mince
  • 4 thick slices of bread (crusts removed, soaked in milk)
  • 1 onion (finely chopped)
  • 1 large handful fresh parsley (finely chopped)
  • 2 free-range eggs
  • 35 grams dried bread crumbs
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • freshly grated nutmeg (to taste)
  • 2 tbsp Scottish rapeseed oil (or drippings from the meatball pan)
  • 3 onions (halved and sliced)
  • 4 fresh thyme leaves (leaves only)
  • 3 tbsp dark muscovado sugar
  • 1 tsp red wine vinegar
  • 330 ml dark Belgium beer
  • 670 ml good quality beef stock (I )
  • 2 tbsp Sirop de Liège (I used pear & apple spread by Sunwheel)
  • 4 whole cloves
  • 6 juniper berries
  • 2 bay leaves
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 20 grams cornflour (dissolved in a bit of cold water)

Instruction

  • Preheat your oven to 200 C and lightly grease a roasting tray with beef dripping.
  • Put all the ingredients for the meatballs into a large bowl and, using your hands, combine well.
  • Measure out 10-12 meatballs weighing approximately 120 grams each and place into the roasting tray.
  • Bake for 35-40 minutes.
  • Meanwhile, heat the rapeseed oil in the bowl of your Redmond Multicooker using the FRY > VEGETABLE setting.
  • Cook the onions with the thyme leaves for a few minutes until they begin to change colour and add the dark muscovado sugar, stirring to caramelise the onions.
  • Deglaze the pan with the red wine vinegar and then add the Belgium beer and the beef stock.
  • Bring to the boil and add the apple spread, cloves, juniper berries and bay leaves. Season to taste.
  • Select COOK and set the timer for 30 minutes. Leave the gravy to simmer with the lid down.
  • During the final five minutes of cooking add the cornflour dissolved in some water to thicken the sauce.
  • Add the meatballs and serve with frites, salad and a good Belgium beer.