Summary

Ingredients

• 500 g minced pork
• 2 slices white bread
• 0.25 liter ¼ milk, (for soaking)
• 2 onions)
• 0.5 ½ bunch parsley
• 1 egg (s)
• 1 tablespoon butter
• 1 tablespoon clarified butter
• Salt and pepper, ground, nutmeg, grated

For the sauce:

• 100 g sultanas
• 2 onions)
• 1 tablespoon butter
• 1 ½ tablespoon beet syrup, (ideally Walloon syrup from Belgium)
• 1 ½ teaspoon vinegar (white wine vinegar)
• 600 ml beef stock
• 30 g butter
• 30 grams flour
• salt and pepper
• 1 bay leaf

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Instructions

1. Cover the sultanas with hot water and allow to soak.
2. For the sauce, finely dice the onions and sauté in 1 tablespoon butter until translucent. Add the syrup and vinegar, pour in the beef stock, add the bay leaf and bring everything to a boil. Drain the sultanas.
3. Melt the 30 g butter in a second saucepan, add the flour and brown while stirring. Top up with the hot broth while stirring. Add the sultanas and cook everything over a mild heat for about 30 minutes until a thick sauce is formed. Stir more often. Season with salt and pepper.
4. For the meatballs preheat the oven to 180 degrees. Soak the white bread in the milk and squeeze it out. Finely dice the onions, finely chop the parsley. Knead the mince with white bread, onions, parsley and egg. Season heartily with salt, pepper and nutmeg. Shape the minced meat into small meatballs (approx. 12 pieces). Heat the butter and lard in a large, ovenproof pan. Sear the meatballs on both sides for 5 minutes over medium heat, then cook in the pan on the 2nd shelf of the preheated oven for another 10 minutes.
5. Serve the meatballs with the sauce.
6. We like to eat rice and baguette with it. Mashed potatoes are also delicious with meatballs.