Belgian Meatballs with Liège Syrup Sauce and Creamy Mashed Potatoes

Thermomix recipe: Belgian Meatballs with Liège Syrup Sauce and Creamy Mashed Potatoes. Ready in 60 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 800 g potatoes, peeled and chopped into 2-3 cm pieces
• 800 g water (for steaming)
• 50 g onion, for meatballs
• 500 g minced beef
• 250 g minced pork
• 50 g breadcrumbs
• 1 egg
• 1 tbsp fresh parsley, chopped
• 1 tsp Dijon mustard
• 1 tsp salt, for meatballs
• 0.5 tsp black pepper, for meatballs
• 50 g onion, for sauce
• 20 g olive oil
• 50 g red wine vinegar
• 100 g Liège syrup (or apple/pear syrup)
• 300 g beef stock
• 0.5 tsp salt, for sauce
• 0.25 tsp black pepper, for sauce
• 1 tbsp cornflour
• 2 tbsp cold water (for cornflour slurry)
• 100 g milk
• 50 g butter

Instructions

1. Place the peeled and chopped potatoes into the simmering basket. Set aside.
2. Add 50 g onion to the clean and dry mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
3. Add 500 g minced beef, 250 g minced pork, 50 g breadcrumbs, 1 egg, 1 tbsp fresh parsley, 1 tsp Dijon mustard, 1 tsp salt, and 0.5 tsp black pepper to the bowl. Mix 20 sec / Reverse / Speed 3.
4. Form the mixture into 12-16 meatballs (approx. 50-60 g each). Place them evenly in the Varoma dish and tray, ensuring some gaps for steam circulation. Set the Varoma aside.
5. Add 800 g water to the mixing bowl. Insert the simmering basket with the chopped potatoes. Secure the Varoma with the meatballs on top. Cook 25-30 min / Varoma / Speed 2, or until potatoes are tender and meatballs are cooked through. Carefully remove the Varoma and simmering basket. Set aside. Empty the water from the mixing bowl.
6. Add 50 g onion to the clean mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
7. Add 20 g olive oil to the bowl. Sauté 3 min / 120°C / Speed 1.
8. Add 50 g red wine vinegar, 100 g Liège syrup, 300 g beef stock, 0.5 tsp salt, and 0.25 tsp black pepper to the bowl. Cook 8 min / 100°C / Speed 2 (Reverse). Place the simmering basket on the lid instead of the measuring cup to allow for evaporation.
9. In a small bowl, mix 1 tbsp cornflour with 2 tbsp cold water to form a smooth slurry. Add this slurry to the simmering sauce through the lid opening. Cook 2 min / 90°C / Speed 2 (Reverse) until the sauce has thickened. Pause and scrape down the sides if needed.
10. Empty the cooked potatoes from the simmering basket into the clean mixing bowl. Add 100 g milk, 50 g butter, 0.5 tsp salt, and 0.25 tsp black pepper. Insert the butterfly whisk. Mash 30 sec / Speed 3. Scrape down the sides and mash again for 10-15 seconds if a smoother consistency is desired. Carefully remove the butterfly whisk.
11. Gently add the cooked meatballs to the sauce in the bowl. Stir 1 min / 90°C / Reverse / Speed 1 to warm them through and coat them evenly with the sauce. Serve the Belgian Meatballs with Liège Syrup Sauce immediately alongside the Creamy Mashed Potatoes.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.