Boulets à la Liégeoise (Liège Meatballs in Sweet-Sour Onion Sauce)

• 2 medium Yellow onion
• 40 g Unsalted butter
• 300 g Minced beef
• 300 g Minced pork
• 60 g Breadcrumbs
• 1 Egg
• 2 tsp Dijon mustard
• ¼ tsp Ground nutmeg
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Dark brown sugar
• 90 g Golden syrup
• 400 ml Beef stock
• 2 tbsp Apple cider vinegar

1. Halve and thinly slice the onion. Melt the butter in a Dutch oven over a medium heat, then add the onion with a pinch of the salt and cook for 10 to 12 minutes, stirring often, until soft and lightly golden.
2. While the onion cooks, make the meatball mixture: in a mixing bowl combine the minced beef, minced pork, breadcrumbs, egg, Dijon mustard, nutmeg, the remaining salt and the black pepper. Mix gently until evenly combined, then shape into 12 large meatballs.
3. Push the onions to the edges of the pot and nestle in the meatballs in a single layer. Cook for 6 to 8 minutes, turning carefully, until lightly browned on the outside.
4. Stir in the dark brown sugar and golden syrup, letting them melt into the onions. Pour in the beef stock and bring to a gentle simmer, scraping the base of the pot to lift any browned bits.
5. Cover and simmer on a low heat for 20 minutes, turning the meatballs once halfway through, until cooked through and tender. Uncover and simmer for a further 5 to 8 minutes until the sauce looks glossy and lightly thickened.
6. Stir in the apple cider vinegar and simmer for 1 minute. Taste and adjust with a little more black pepper if you like, then serve the meatballs spooned with plenty of sauce.

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