Steps
- Soak 2 slices white bread in 100ml of milk until soft, then blend. Preheat the oven to 350°F / 180°C and grease a baking dish with 10g of butter.
- Mix 500g of ground pork and beef, 1 minced shallot, the soaked bread, 1 egg, 20g of breadcrumbs, and 10g of chopped parsley. Season with salt, pepper, and nutmeg.
- Shape into 8 meatballs. Bake in the dish for 40 minutes, until browned and cooked through, then transfer the meatballs to a plate and reserve the juices.
- Cook 2 sliced onions and 1 teaspoon of dried thyme in the reserved juices over medium heat until golden. Add 30g of sugar and stir until caramelized.
- Add 100ml of white wine vinegar, 500ml of beef broth, and 125ml of Belgian blond beer. Bring to a boil, then stir in 30g of Liège syrup, 4 whole cloves, and 2 bay leaves. Simmer for 30 minutes.
- Crumble in 1 speculoos cookie and stir until dissolved and thickened. Remove the bay leaves and cloves, adjust the seasoning, then add the meatballs and simmer for 5 minutes.